reference/12874151

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/12874151

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
issn	0145-8884 1745-4514
issueIdentifier	11
pageRange	e13015-
publicationName	Journal of Food Biochemistry
startingPage	e13015
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bibliographicCitation	Gu X, Gao Y, Luo Z, Yang L, Chi F, Xiao J, Wang W, Geng F. In-depth mapping of the proteome of Tibetan pig tenderloin (longissimus dorsi) using offline high-pH reversed-phase fractionation and LC-MS/MS. J Food Biochem. 2019 Nov;43(11):e13015. doi: 10.1111/jfbc.13015. PMID: 31429109.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_adee419138ae3ab1f1dacd60f79dcf48 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-8275-6770 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_660b0b81e47b9ff176019d3f4ee7b13e http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_9155f7c321aa3d0a9c2d6a344b4a3c5a http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_598d0d1d3d795cc39f3c3750762a8b73 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_e8824ded09ed6cb4187176d2d7d7a361 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_f749cfdca0d90dd1b6d4e4932dc98ecc http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_2cad5410537ecf4ac862d93d4d525467
date	2019-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/31429109 https://doi.org/10.1111/jfbc.13015
isPartOf	http://rdf.ncbi.nlm.nih.gov/pubchem/journal/20635 https://portal.issn.org/resource/ISSN/1745-4514 https://portal.issn.org/resource/ISSN/0145-8884
language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	In‐depth mapping of the proteome of Tibetan pig tenderloin ( longissimus dorsi ) using offline high‐pH reversed‐phase fractionation and LC‐MS/MS
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Total number of triples: 49.