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Wei Y, Li X, Zhang D, Liu Y. Comparison of protein differences between high- and low-quality goat and bovine parts based on iTRAQ technology. Food Chem 2019;289:240-249. [DOI: 10.1016/j.foodchem.2019.03.052] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Revised: 03/01/2019] [Accepted: 03/11/2019] [Indexed: 12/16/2022]
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