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

Yanchao Wei1, Xin Li2, Dequan Zhang2

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710062, Shaanxi, China.

Food Chemistry
|April 9, 2019
PubMed

Keywords:
BeefHigh- and low-qualityMeat qualityMuttonProteome

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