Assessment of carbonic anhydrase 3 as a marker for meat authenticity and performance of LC-MS/MS for pork content
Year: 2020
Type: article
Source: Food Chemistry
Authors: Yingying Li, Yingying Zhang, Chaodi Kang, Wentao Zhao, Shilei Li, Shouwei Wang
Institution: China Meat Research Centre
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W3090830910