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Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea

Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi proteome. In this study, Korean and Chinese kimchi proteomes were evaluated by shotgun proteomics. A total of 250 proteins were annotated, and 29 of these w...

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Podrobná bibliografie
Vydáno v:J Food Sci Technol
Hlavní autoři: Lee, Hae-Won, Yoon, So-Ra, Yang, Ji-Su, Lee, Hee Min, Kim, Su-Ji, Lee, Jae Yong, Hwang, In Min, You, Su-Yeon, Ha, Ji-Hyoung
Médium: Artigo
Jazyk:Inglês
Vydáno: Springer India 2020
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC7813951/
https://ncbi.nlm.nih.gov/pubmed/33505084
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04777-9
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