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Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with isobaric tags.
Liu, Rui; Fu, Qingquan; Lonergan, Steven; Huff-Lonergan, Elisabeth; Xing, Lujuan; Zhang, Lili; Bai, Yun; Zhou, Guanghong; Zhang, Wangang.
Afiliación
  • Liu R; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Fu Q; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; School of Bioche
  • Lonergan S; Department of Animal Science, Iowa State University, Ames 50011, USA.
  • Huff-Lonergan E; Department of Animal Science, Iowa State University, Ames 50011, USA.
  • Xing L; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Zhang L; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Bai Y; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Zhou G; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Zhang W; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic addre
Meat Sci ; 145: 431-439, 2018 Nov.
Article en En | MEDLINE | ID: mdl-30055435
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cambios Post Mortem / Compuestos de Sulfhidrilo / Proteínas en la Dieta / S-Nitrosoglutatión / Carne Roja / Proteínas Musculares / Compuestos Nitrosos Tipo de estudio: Diagnostic_studies Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Cambios Post Mortem / Compuestos de Sulfhidrilo / Proteínas en la Dieta / S-Nitrosoglutatión / Carne Roja / Proteínas Musculares / Compuestos Nitrosos Tipo de estudio: Diagnostic_studies Límite: Animals / Humans Idioma: En Revista: Meat Sci Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2018 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido