A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

  1. López-Pedrouso, M.
  2. Lorenzo, J.M.
  3. Cittadini, A.
  4. Sarries, M.V.
  5. Gagaoua, M.
  6. Franco, D.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2023

Alea: 405

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2022.134805 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus