Characterization of the myofibrillar proteome as a way to better understand differences in bovine meats having different ultimate pH values
- Egileak:
- Fuente-García C; Sentandreu E; Aldai N; Oliván M; Sentandreu MA
- Urtea:
- 2020
- Aldizkaria:
- Proteomics
- Liburukia:
- 20, 2000012
- ISBN/ISSN:
- 1615-9853
- DOI:
- 10.1002/pmic.202000012