Characterization of the Myofibrillar Proteome as a Way to Better Understand Differences in Bovine Meats Having Different Ultimate pH Values

  1. Fuente-Garcia, C.
  2. Sentandreu, E.
  3. Aldai, N.
  4. Oliván, M.
  5. Sentandreu, M.Á.
Journal:
Proteomics

ISSN: 1615-9861,  1615-9853

Year of publication: 2020

Volume: 20

Issue: 12

Type: Article

DOI: 10.1002/PMIC.202000012 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus