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Phosphorylated Protein Levels in Animal-Sourced Food Muscles Based on Fe(3+) and UV/Vis Spectrometry
[Image: see text] Protein phosphorylation, a post-translational modification of proteins, is important in biological regulation. The quantity of phosphorylated proteins is a key requirement for the quality change of animal muscle foods. In the present study, a new approach to quantify phosphorylated...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
American Chemical Society
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892633/ https://www.ncbi.nlm.nih.gov/pubmed/35252652 http://dx.doi.org/10.1021/acsomega.1c05641 |