标题
Quantitative proteomic analyses during formation of chicken egg yolk
作者
关键词
Egg yolk, Proteome, Nutrient composition, Yolk granules, Immune activity
出版物
FOOD CHEMISTRY
Volume 374, Issue -, Pages 131828
出版商
Elsevier BV
发表日期
2021-12-10
DOI
10.1016/j.foodchem.2021.131828
参考文献
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