المؤلفون: Jing Xiao, Jinqiu Wang, Renyou Gan, Di Wu, Yisha Xu, Lianxin Peng, Fang Geng

المصدر: Current Research in Food Science
Current Research in Food Science, Vol 5, Iss, Pp 182-190 (2022)

مصطلحات موضوعية: N-glycoproteome, Nutrition. Foods and food supply, CD, cluster of differentiation, MFGM, milk fat globule membrane, food and beverages, Articles from the special issue: Modern food analysis, edited by Quancai Sun, Xiaodong Xia and Junli Xu, TP368-456, FC, fold change, Yogurt, Applied Microbiology and Biotechnology, Food processing and manufacture, carbohydrates (lipids), Milk, TGFB1, transforming growth factor beta-1 proprotein, GO, Gene Ontology, LC-MS/MS, liquid chromatography-tandem mass spectrometry, TX341-641, Lactotransferrin, Lactoperoxidase, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b32975f3c5eef2a006155bfcb400632
http://europepmc.org/articles/PMC8763629

المؤلفون: Xiao J; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China., Wang J; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China., Gan R; Research Center for Plants and Human Health, Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu, 610213, Sichuan, China., Wu D; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China., Xu Y; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China., Peng L; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China., Geng F; Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), School of Food and Biological Engineering, Chengdu University, Chengdu, 610106, China.

المصدر: Current research in food science [Curr Res Food Sci] 2022 Jan 12; Vol. 5, pp. 182-190. Date of Electronic Publication: 2022 Jan 12 (Print Publication: 2022).

نوع المنشور: Journal Article

بيانات الدورية: Publisher: Elsevier B.V Country of Publication: Netherlands NLM ID: 101771059 Publication Model: eCollection Cited Medium: Internet ISSN: 2665-9271 (Electronic) Linking ISSN: 26659271 NLM ISO Abbreviation: Curr Res Food Sci Subsets: PubMed not MEDLINE