1Proteomic changes involved in water holding capacity of frozen bovine longissimus dorsi muscles based on DIA strategy

作者： Qian S.; Li X.; Liu C.; Zhang C.; Blecker C.; SCIE（2022版） EI（2022版）

机构： Chinese Academy of Agricultural Sciences; Institute of Food Science and Technology; Beijing; China; Unit of Food Science and Formulation; Gembloux Agro-Bio Tech; University of Liège; Gembloux; Belgium; Institute of Agro-Products Processing Science and Technology; Xinjiang Academy of Agricultural and Reclamation Science; Shihezi;

来源：Journal of Food Biochemistry

关键词： Biomarkers Dynamics Freezing Mammals Meats Molecular biology Proteins Thawing Drip loss Dynamic changes Freezing conditions Freezing rate Longissimus dorsi Proteomics Thaw loss Total loss Water mobility Water-holding capacity Muscle

年份：2022