Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging.

Guo Z, Shi X, Zhang Y, Chen C, Ma G, He L, Zhang L

DOI: 10.3390/foods15101652
Published: 2026 May 9
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15101652,
  title = {Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging.},
  author = {Guo Z and Shi X and Zhang Y and Chen C and Ma G and He L and Zhang L},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15101652},
  url = {https://doi.org/10.3390/foods15101652}
}

RIS

TY  - JOUR
TI  - Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging.
AU  - Guo Z
AU  - Shi X
AU  - Zhang Y
AU  - Chen C
AU  - Ma G
AU  - He L
AU  - Zhang L
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15101652
UR  - https://doi.org/10.3390/foods15101652
ER  -

APA

Z, G., X, S., Y, Z., C, C., G, M., L, H., & L, Z. (2026). Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15101652

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pubmed · retrieved 2026-11-10T12:35:21.218Z