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Identification of S-nitrosylated proteins in postmortem pork muscle using modified biotin switch method coupled with

Rui Liu1, Qingquan Fu2, Steven Lonergan3

  • 1Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu. Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Meat Science
|July 29, 2018
PubMed

Keywords:
Longissimus thoracisS-nitrosylationbiotin switch assayisobaric tags

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