Comparative analysis of muscle phosphoproteome induced by...

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Meat Science 2017 / 5

Comparative analysis of muscle phosphoproteome induced by salt curing

Wang, Zhenyu, Zhang, Caixia, Li, Zheng, Shen, Qingwu, Zhang, Dequan
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Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2017.05.018
Date:
May, 2017
File:
PDF, 934 KB
english, 2017
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