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	Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting
	Zhang, Caixia; Wang, Zhenyu; Li, Zheng; Shen, Qingwu; Chen, Lijuan; Gao, Lingling; Zhang, Dequan*
刊名	Food Science and Biotechnology
	2016
卷号	25期号:4页码:993-1001
关键词	glycolysis protein degradation protein phosphorylation salting
ISSN号	1226-7708
DOI	10.1007/s10068-016-0161-0
URL标识	查看原文
WOS记录号	WOS:000382947400007;EI:20163702805174
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/5119867
专题	湖南农业大学
作者单位	1.[Li, Zheng 2.Zhang, Dequan 3.Zhang, Caixia 4.Chen, Lijuan 5.Wang, Zhenyu 6.Gao, Lingling] Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr, Beijing 100193, Peoples R China.
推荐引用方式 GB/T 7714	Zhang, Caixia,Wang, Zhenyu,Li, Zheng,et al. Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting[J]. Food Science and Biotechnology,2016,25(4):993-1001.
APA	Zhang, Caixia.,Wang, Zhenyu.,Li, Zheng.,Shen, Qingwu.,Chen, Lijuan.,...&Zhang, Dequan*.(2016).Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting.Food Science and Biotechnology,25(4),993-1001.
MLA	Zhang, Caixia,et al."Phosphoproteomic profiling of myofibrillar and sarcoplasmic proteins of muscle in response to salting".Food Science and Biotechnology 25.4(2016):993-1001.

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