First insights about the underlying mechanisms of Martina Franca donkey meat tenderization during aging: A proteomic approach
Antonella della Malva, Mohammed Gagaoua, Antonella Santillo, Pasquale De Palo, A. Sevi, Marzia Albenzio
Topics & Concepts
NebulinMyofibrilDonkeyChewinessProteomicsChemistryProteolysisTitinDesminBiochemistryFood scienceBiologyCell biologySarcomereEnzymeImmunohistochemistryGeneMyocyteEcologyVimentinImmunologyMeat and Animal Product QualityBee Products Chemical AnalysisMuscle metabolism and nutrition