Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology

Published 2019 View Full Article

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Title
Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology
Authors
Keywords
Mutton, Beef, Meat quality, Proteome, High- and low-quality
Journal
FOOD CHEMISTRY
Volume 289, Issue -, Pages 240-249
Publisher
Elsevier BV
Online
2019-03-13
DOI
10.1016/j.foodchem.2019.03.052

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