Quantitative proteomic analysis of beef tenderness of Piemontese young bulls by SWATH-MS
- López-Pedrouso, M.
- Lorenzo, J.M.
- Di Stasio, L.
- Brugiapaglia, A.
- Franco, D.
Aldizkaria:
Food Chemistry
ISSN: 1873-7072, 0308-8146
Argitalpen urtea: 2021
Alea: 356
Mota: Artikulua