DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures
Yu Song, Feng Huang, Xia Li, Hongru Zhang, Jiqian Liu, Dong Han, Maoneng Rui, Jipeng Wang, Chunhui Zhang
Topics & Concepts
ChewinessSteamingFood scienceChemistryLongissimus ThoracisCooking methodsCooked meatTendernessMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesIdentification and Quantification in Food