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	Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage
	He, Yanfu[1]; Huang, Hui[2]; Li, Lai-Hao[3]; Yang, Xianqing[4]
刊名	FOOD ANALYTICAL METHODS
	2018
卷号	11期号:11页码:3023-3033
关键词	Tilapia skeletal muscle Label-free Proteomics Texture Meat tenderness
ISSN号	1936-9751
DOI	http://dx.doi.org/10.1007/s12161-018-1273-3
URL标识	查看原文
收录类别	SCI(E)
WOS记录号	WOS:000445889900005
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/6142996
专题	中国水产科学院
作者单位	1.[1]Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc, Minist Agr,South China Sea Fisheries Res Inst, 231 Newport Rd West, Guangzhou 510300, Guangdong, Peoples R China. 2.Nanjing Agr Univ, Wuxi Fisheries Coll, 9 Shanshui Rd East, Wuxi 214081, Jiangsu, Peoples R China. 3.[2]Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc, Minist Agr,South China Sea Fisheries Res Inst, 231 Newport Rd West, Guangzhou 510300, Guangdong, Peoples R China. 4.[3]Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc, Minist Agr,South China Sea Fisheries Res Inst, 231 Newport Rd West, Guangzhou 510300, Guangdong, Peoples R China. 5.[4]Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc, Minist Agr,South China Sea Fisheries Res Inst, 231 Newport Rd West, Guangzhou 510300, Guangdong, Peoples R China.
推荐引用方式 GB/T 7714	He, Yanfu[1],Huang, Hui[2],Li, Lai-Hao[3],et al. Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage[J]. FOOD ANALYTICAL METHODS,2018,11(11):3023-3033.
APA	He, Yanfu[1],Huang, Hui[2],Li, Lai-Hao[3],&Yang, Xianqing[4].(2018).Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage.FOOD ANALYTICAL METHODS,11(11),3023-3033.
MLA	He, Yanfu[1],et al."Label-Free Proteomics of Tilapia Fillets and Their Relationship with Meat Texture During Post-Mortem Storage".FOOD ANALYTICAL METHODS 11.11(2018):3023-3033.

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