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Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

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On 2017-07-262017-08-08By Bioinformatics Solutions IncIn User Publications

Jia, G., et al. Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field. Food Chemistry. 26/7/2017.

Removing Cross-linked Telopeptides Enhances the Production of Low-Molecular-Weight Collagen Peptides from Spent HensCombining de novo peptide sequencing algorithms, a synergistic approach to boost both identifications and confidence in bottom-up proteomics

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