Quantitative proteomic analysis of cattle-yak and yak longissimus thoracis provides insights into the differential mechanisms of meat quality

作者：Xinping Chang, Yisha Xu, Lei Cheng, Kaige Yi, Xuedong Gu, Zhang Luo, Jiamin Zhang, Jinqiu Wang, Fang Geng · 发表于：Food Research International · 年份：2023 · DOI：10.1016/j.foodres.2023.113253 · 被引用次数：19 · 研究领域：Meat and Animal Product Quality、High Altitude and Hypoxia、Muscle metabolism and nutrition