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Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments.
An, Ning; Hou, Ran; Liu, Yangming; Han, Ping; Zhao, Wei; Wu, Wenxia; Lu, Shiling; Ji, Hua; Dong, Juan.
Affiliation
  • An N; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Hou R; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Liu Y; Sesame Research Center, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China.
  • Han P; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Zhao W; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
  • Wu W; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Lu S; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Ji H; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
  • Dong J; College of Food Quality and Safety, Shihezi University, Shihezi 832000, China.
Foods ; 11(8)2022 Apr 18.
Article in En | MEDLINE | ID: mdl-35454754
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Type: Article Affiliation country: China
Fulltext
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PubMed Links
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Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Foods Year: 2022 Type: Article Affiliation country: China