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Updated: Aug 10, 2026

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基于无4D标签的比较蛋白质组学揭示了在石竹中因子释放而导致的质量恶化的响应机制

Rongrong Xia1, Yitong Qiao1, Heran Xu1

  • 1College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.

Food chemistry
|November 8, 2024
PubMed
概括

这项研究揭示了关键的蛋白质通路和枢纽蛋白质,这些蛋白质参与了在子释放期间的石竹质量损失. 了解这些分子机制有助于保持的质量.

关键词:
生物信息学是一种生物信息学.核心蛋白质 - 核心蛋白质分子机制的分子机制蛋白质组学是指蛋白质组学.石竹 石竹 石竹 是一种子释放放出子.

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