【序号】:1
【作者】:
René Lametsch and Emøke Bendixen*【题名】:Proteome Analysis Applied to Meat Science:
Characterizing
Post Mortem Changes in Porcine Muscle
【期刊】:J. Agric. Food Chem.
【年、卷、期、起止页码】:2001, 49 (10), pp 4531–4537
DOI: 10.1021/jf010103g
【全文链接】:http://pubs.acs.org/doi/abs/10.1021/jf010103g