Universidad Nacional del Centro de la Provincia de Buenos Aires-ko ikertzaileekin lankidetzan egindako argitalpenak (3)

2021

  1. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways

    Meat Science, Vol. 181

  2. Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies

    Meat Science, Vol. 172

2020

  1. Proteomic biomarkers of beef colour

    Trends in Food Science and Technology, Vol. 101, pp. 234-252