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Effects of proteome changes on the tenderness of yak rumen smooth muscle during postmortem storage based on the label-free mass spectrometry.
Li, Shengsheng; Yu, Qunli; Han, Ling; Zhang, Yimin; Tian, Xiaojing; Zhao, Suonan.
Afiliação
  • Li S; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China; Academy of Animal and Veterinary Sciences, Qinghai University, Xining, Qinghai 810016, PR China.
  • Yu Q; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China. Electronic address: 2317298231@qq.com.
  • Han L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, Gansu 730070, PR China.
  • Zhang Y; College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271001, PR China.
  • Tian X; College of Food Science and Nutritional Engineering, China Agricultural University, Haidian, Beijing 100083,PR China.
  • Zhao S; Institute of Animal and Veterinary Science of Haibei Tibetan Autonomous Prefecture, Haibei, Qinghai 810200, PR China.
Food Res Int ; 116: 1336-1343, 2019 02.
Article em En | MEDLINE | ID: mdl-30716923
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Rúmen / Espectrometria de Massas / Proteoma / Músculo Liso Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Rúmen / Espectrometria de Massas / Proteoma / Músculo Liso Tipo de estudo: Prognostic_studies Limite: Animals Idioma: En Revista: Food Res Int Ano de publicação: 2019 Tipo de documento: Article