A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits
- DOI
- 10.1016/j.foodchem.2022.134805
- Published
- 2023-03
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2022.134805,
title = {A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits},
author = {María López-Pedrouso and José M. Lorenzo and Aurora Cittadini and María V. Sarries and Mohammed Gagaoua and Daniel Franco},
year = {2023},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2022.134805},
url = {https://doi.org/10.1016/j.foodchem.2022.134805}
}RIS
TY - JOUR TI - A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits AU - María López-Pedrouso AU - José M. Lorenzo AU - Aurora Cittadini AU - María V. Sarries AU - Mohammed Gagaoua AU - Daniel Franco PY - 2023 JO - Food Chemistry DO - 10.1016/j.foodchem.2022.134805 UR - https://doi.org/10.1016/j.foodchem.2022.134805 ER -
APA
López-Pedrouso, M., Lorenzo, J. M., Cittadini, A., Sarries, M. V., Gagaoua, M., & Franco, D. (2023). A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits. Food Chemistry. https://doi.org/10.1016/j.foodchem.2022.134805
Source records
- crossref · retrieved 2026-09-27T05:10:24.292Z