iTRAQ-based proteomic analysis of duck muscle related to lipid oxidation

Lipid oxidation is the main cause of quality deterioration in meat and meat products. To facilitate the identification of candidate molecular biomarkers that are linked to lipid oxidation, we performed the proteomic analysis of duck muscle using isobaric tag for relative and absolute quantification...

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Detalles Bibliográficos
Autores principales: Zhang, Muhan, Wang, Daoying, Xu, Xinglian, Xu, Weimin, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7937752/
https://www.ncbi.nlm.nih.gov/pubmed/33662660
http://dx.doi.org/10.1016/j.psj.2021.101029

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7937752/
https://www.ncbi.nlm.nih.gov/pubmed/33662660
http://dx.doi.org/10.1016/j.psj.2021.101029

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