戴琛

Lecturer (Higher Education Institution)

Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures

Release time:2024-01-02Hits:

Impact Factor:

5.5
Affiliation of Author(s):

生命科学学院
Journal:

FOODS
Co-author:

Wei Zhenqian,Dai Chen,Bassey Anthony P.,Tang Changbo,Han Yu,Wang Chong,Zhou Guanghong
Document Code:

2c9e868c853cfebf01853d8424d80b6b
Volume:

11
Issue:

8
Translation or Not:

no
Date of Publication:

2022-04-01