Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation.
- DOI
- 10.1016/j.foodres.2026.119541
- Published
- 2026-05-27
- Container
- Food Res Int
- Publisher
- Not recorded
- Open access
- no
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119541,
title = {Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation.},
author = {Sun L and Ge F and Sun L and Guo Q and Li F and Sun-Waterhouse D and Wang Y.},
year = {2026},
journal = {Food Res Int},
doi = {10.1016/j.foodres.2026.119541},
url = {https://doi.org/10.1016/j.foodres.2026.119541}
}RIS
TY - JOUR TI - Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation. AU - Sun L AU - Ge F AU - Sun L AU - Guo Q AU - Li F AU - Sun-Waterhouse D AU - Wang Y. PY - 2026 JO - Food Res Int DO - 10.1016/j.foodres.2026.119541 UR - https://doi.org/10.1016/j.foodres.2026.119541 ER -
APA
L, S., F, G., L, S., Q, G., F, L., D, S., & Y., W. (2026). Tandem mass tag-based quantitative proteomics reveals the relationship between protein changes and off-flavor in chilled fresh pork treated with electron beam irradiation.. Food Res Int. https://doi.org/10.1016/j.foodres.2026.119541
Source records
- europe-pmc · retrieved 2026-09-26T10:41:15.483Z