Proteomics analysis of egg white treated with three drying methods based on iTRAQ technology

doi:10.13995/j.cnki.11-1802/ts.027698

SHI Shengjuan, LIU Lili, YANG Xieli, ZHANG Yueqi

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 260-266.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 260-266. DOI: 10.13995/j.cnki.11-1802/ts.027698

Proteomics analysis of egg white treated with three drying methods based on iTRAQ technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(2): 260-266 https://doi.org/10.13995/j.cnki.11-1802/ts.027698

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Received	Revised	Published
2021-04-16	2021-05-13	2022-01-25
Issue Date
2022-02-28

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