机译:朝向中国鲁西黄牛的肌肉特异性肉类颜色稳定性:验尸储存后蛋白质组学洞察力
China Agr Univ Coll Food Sci &
Nutr Engn 17 Qinghua East Rd Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci &
Nutr Engn 17 Qinghua East Rd Beijing 100083 Peoples R China;
Aarhus Univ Dept Food Sci Blichers Alle 20 Postbox 50 DK-8830 Tjele Denmark;
China Agr Univ Coll Food Sci &
Nutr Engn 17 Qinghua East Rd Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci &
Nutr Engn 17 Qinghua East Rd Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci &
Nutr Engn 17 Qinghua East Rd Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci &
Nutr Engn 17 Qinghua East Rd Beijing 100083 Peoples R China;
M. longissimuss lumborum; M. psoas major; Meat color stability; Proteomics; Bioinformatics;
机译:中国Chinese西黄牛肌肉特异性肉色稳定性的研究:蛋白质组学对尸体存储的见解
机译:Lux西黄牛半腱肌肌浆蛋白组的死后变化及其与肉色性状的关系
机译:比较蛋白质组学可以揭示荷斯坦牛在死后存储过程中肌肉特异性牛肉颜色的稳定性
机译:蛋白质组的肌肉特异性牛肉颜色稳定性的基础
机译:特定于牛肉的牛肉颜色稳定性的蛋白质组基础。
机译:秦川和鲁西牛肌电纤维特征与肉质的关系
机译:大豆小肽对鲁西黄牛瘤胃发酵及肠道和总肠道消化的影响