DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates
The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3....
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Tsinghua University Press
2024-09-01
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| سلاسل: | Food Science and Human Wellness |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.sciopen.com/article/10.26599/FSHW.2022.9250206 |
| الوسوم: |
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