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Xuedong Gu
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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Combining Proteomics to Study the Difference of Non-Volatile Components of Yak and Cattle Meat Caused by Cooking
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Combining Proteomics to Study the Difference of Non-Volatile Components of Yak and Cattle Meat Caused by Cooking
Number of pages: 27
Posted: 06 Jun 2024
yahui zhu
,
Fumin Chi
, Xuedong Gu,
Lei Liu
and
Lin Yang
Xizang Agricultural and Animal Husbandry University,
affiliation not provided to SSRN
,
affiliation not provided to SSRN
,
affiliation not provided to SSRN
and
affiliation not provided to SSRN
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Abstract:
yak meat, cattle meat, cooking process, label-free, proteomics
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