1. DIA-based quantitative proteomic analysis on the meat quality of porcine Longissimus thoracis et lumborum cooked by different procedures. (1st March 2022) Authors: Song, Yu; Huang, Feng; Li, Xia; Zhang, Hongru; Liu, Jiqian; Han, Dong; Rui, Maoneng; Wang, Jipeng; Zhang, Chunhui Journal: Food chemistry Issue: Volume 371(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗