Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling

Published 2015 View Full Article

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Title
Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 63, Issue 41, Pages 9112-9123
Publisher
American Chemical Society (ACS)
Online
2015-09-18
DOI
10.1021/acs.jafc.5b03324

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