Work

Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting

Year: 2016

Type: article

Source: Meat Science

DOI: 10.1016/j.meatsci.2016.04.024

Authors: Tzer-Yang Yu, James D. Morton, Stefan Clerens, Jolon M. Dyer

Institutions: Lincoln University, AgResearch, University of Canterbury, Riddet Institute, Massey University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funders: AgResearch, Lincoln University, Biomolecular Interaction Centre, University of Canterbury

OpenAlex ID: W2339899554

FWCI: 3.964

Cites: 58

Cited by: 37

Related to: 10