文献
J-GLOBAL ID:201702214822075724
整理番号:17A1384205
塩橋かけによって誘導された筋肉ホスホプロテオームの比較分析【Powered by NICT】
Comparative analysis of muscle phosphoproteome induced by salt curing
著者 (6件):
Wang Zhenyu
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China)
,
Zhang Caixia
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China)
,
Li Zheng
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China)
,
Shen Qingwu
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China)
,
Shen Qingwu
(College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan 410128, China)
,
Zhang Dequan
(Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China)
資料名:
Meat Science
(Meat Science)
巻:
133
ページ:
19-25
発行年:
2017年
JST資料番号:
T0789A
ISSN:
0309-1740
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)