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Estimation of the proteome affecting changes in tenderness of yak meat during storage by label‐free mass spectrometry
BACKGROUND: Tenderness is the main quality of meat products. However, the meat tenderness formation is a complex biological process, and pathways and proteins that affect the tenderness of yak meat are unknown. METHODS: Label‐free proteomics method was used to explore the effects of differentially e...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9297797/ https://www.ncbi.nlm.nih.gov/pubmed/35441809 http://dx.doi.org/10.1002/vms3.801 |