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Updated: May 20, 2025

Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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肉质差异和影响不同品种西藏绵羊肉味的蛋白质分子机制,通过4D无标签的定量蛋白质组学分析

Jianfeng Xu1, CailianWang2, Ting Liu3

  • 1Institute of Animal & Pasture Science and Green Agriculture, Gansu Academy of Agricultural Science, Lanzhou 730070, China; College of Animal Science and Technology, Gansu Agricultural University, Lanzhou 730070, China.

Food chemistry
|March 26, 2025
PubMed
概括

帕努羊肉虽然纤维密度较低,但由于其独特的氨基酸和风味化合物组成,提供了独特的高品质风味. 这项研究使用蛋白质组学来探索羊品种肉味的分子基础.

关键词:
没有4D标签的蛋白质组学.味道物质是一种调味剂.肉的质量 肉的质量西藏羊群是西藏人的羊群.

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