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A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness |
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| Authors: | Fan He Meng Li Qingwu Shen Dequan Zhang |
| Affiliation: | 1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing, Beijing, China;2. College of Food Science and Technology, Hunan Agricultural University, Changsha, Hunan, China |
| Abstract: | |
| Keywords: | lamb meat quality tenderness phosphoproteome |