دورية أكاديمية
TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation
| العنوان: | TMT-labeled quantitative proteomic reveals the mechanism of proteolysis and taste improvement of dry-cured bacon with Staphylococcus co-inoculation |
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| المؤلفون: | Zhou, Changyu, Wu, Xueyi, Pan, Daodong, Xia, Qiang, Sun, Yangying, Geng, Fang, Cao, Jinxuan |
| المصدر: | In Food Chemistry 15 March 2024 436 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 03088146 |
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| DOI: | 10.1016/j.foodchem.2023.137711 |