改进干腌肉加工的蛋白质组学工具

{"title":"改进干腌肉加工的蛋白质组学工具","authors":"L. Mora, F. Toldrá","doi":"10.1201/9781315152752-17","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":340556,"journal":{"name":"Proteomics for Food Authentication","volume":"6 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2017-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Proteomic Tools for Improved Processing of Dry-Cured Meats\",\"authors\":\"L. Mora, F. Toldrá\",\"doi\":\"10.1201/9781315152752-17\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":340556,\"journal\":{\"name\":\"Proteomics for Food Authentication\",\"volume\":\"6 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2017-10-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Proteomics for Food Authentication\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1201/9781315152752-17\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proteomics for Food Authentication","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1201/9781315152752-17","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}