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1 Ergebnisse
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Quantitative proteomic comparison of protein differences in..:
Zhongxin YAN
;
Wei LI
;
Rong HU
..
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst62020.pdf. , 2021
Link:
https://doi.org/10.1590/fst.62020
RT Journal T1 <Title>Quantitative proteomic comparison of protein differences in different parts of yak meat</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:318b38256f344cf18893ca4146a328d5&Exemplar=1&LAN=DE A1 Zhongxin YAN A1 Wei LI A1 Rong HU A1 Qingmei MA A1 Zhoumin LU PB Sociedade Brasileira de Ciência e Tecnologia de Alimentos YR 2021 K1 yak K1 proteomics K1 different parts K1 meat quality K1 bioinformatics K1 Nutrition. Foods and food supply K1 TX341-641 K1 Technology (General) K1 T1-995 JF http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst62020.pdf LK http://dx.doi.org/https://doi.org/10.1590/fst.62020 DO https://doi.org/10.1590/fst.62020 SF ELIB - SuUB Bremen
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