Article Versions Notes

Gao X, Zhao D, Wang L, Cui Y, Wang S, Lv M, Zang F, Dai R. Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods. 2021; 10(12):2989. https://doi.org/10.3390/foods10122989

Gao, Xiaoguang, Dandan Zhao, Lin Wang, Yue Cui, Shijie Wang, Meng Lv, Fangbo Zang, and Ruitong Dai. 2021. "Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage" Foods 10, no. 12: 2989. https://doi.org/10.3390/foods10122989

Gao, X., Zhao, D., Wang, L., Cui, Y., Wang, S., Lv, M., Zang, F., & Dai, R. (2021). Proteomic Changes in Sarcoplasmic and Myofibrillar Proteins Associated with Color Stability of Ovine Muscle during Post-Mortem Storage. Foods, 10(12), 2989. https://doi.org/10.3390/foods10122989