Application of iTRAQ Technology to Identify Differentially Expressed Proteins of Sauce Lamb Tripe with Different Secondary Pasteurization Treatments

Vacuum-packed sauce lamb tripe was subjected to secondary pasteurization by high-pressure processing (HPP) and heat treatment (HT), and iTRAQ technology was applied to investigate the differentially expressed proteins (DEPs). The analysis revealed 484 and 398 DEPs in the HPP and HT samples, respecti...

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מידע ביבליוגרפי

Principais autores:	Ning An, Ran Hou, Yangming Liu, Ping Han, Wei Zhao, Wenxia Wu, Shiling Lu, Hua Ji, Juan Dong
פורמט:	Artigo
שפה:	Inglês
יצא לאור:	MDPI AG 2022-04-01
סדרה:	Foods
נושאים:	heat treatment (HT) high-pressure processing (HPP) iTRAQ technology sauce lamb tripe texture
גישה מקוונת:	https://www.mdpi.com/2304-8158/11/8/1166
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!