Proteomic Analysis Using Itraq Reveals the Alterations in Stress- Induced Dysfunctional Chicken Muscle

in 63rd International Congress of Meat Science and Technology
Autor:innen:
T. Xing Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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X. Zhao Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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G. Zhou Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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X. Xu Key Laboratory of Meat Processing and Quality Control, Synergetic Innovation Center of Food Safety and Nutrition, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China P.R.; xlxus@njau.edu.cn

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Art:
Kapitel
Seiten:
873–874
DOI:
https://doi.org/10.3920/9789086868605_391

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