Quantitative N-glycoproteome analysis of bovine milk and yogurt

Post-translational modification structure of food's proteins might be changed during processing, thereby affecting the nutritional characteristics of the food product. In this study, differences in protein N-glycosylation patterns between milk and yogurt were quantitatively compared based on gl...

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Detalles Bibliográficos
Autores principales: Xiao, Jing, Wang, Jinqiu, Gan, Renyou, Wu, Di, Xu, Yisha, Peng, Lianxin, Geng, Fang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Articles from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8763629/
https://www.ncbi.nlm.nih.gov/pubmed/35072106
http://dx.doi.org/10.1016/j.crfs.2022.01.003

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8763629/
https://www.ncbi.nlm.nih.gov/pubmed/35072106
http://dx.doi.org/10.1016/j.crfs.2022.01.003

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