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Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting
A phosphoproteomic profile of myofibrillar and sarcoplasmic proteins of muscle in response to salting was investigated. Myofibrillar and sarcoplasmic proteins extracted from salted meat with 0, 1, 2, 3, 4, and 5% salt for 0, 2, 4, 6, 8, and 16 h were analyzed by SDS-PAGE electrophoresis and fluoresc...
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| Publicat a: | Food Sci Biotechnol |
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| Autors principals: | , , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
The Korean Society of Food Science and Technology
2016
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049120/ https://ncbi.nlm.nih.gov/pubmed/30263365 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-016-0161-0 |
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