iTRAQ-based quantitative proteomic characterizes the...

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Food Control 2019 / 1

iTRAQ-based quantitative proteomic characterizes the salting exudates of Jinhua ham during the salting process

Zhou, Chang-Yu, Wang, Chong, Dai, Chen, Bai, Yun, Yu, Xiao-Bo, Li, Chun-Bao, Xu, Xing-Lian, Zhou, Guang-Hong, Cao, Jin-Xuan
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Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2019.01.007
Date:
January, 2019
File:
PDF, 6.29 MB
english, 2019
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