reference/35771953

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35771953

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
issn	1874-3919
pageRange	104953-
publicationName	Journal of Proteomics
startingPage	104953
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bibliographicCitation	Zhu Y, Hamill RM, Mullen AM, Kelly AL, Gagaoua M. Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics. J Proteomics. 2023 Aug 30;286():104953. doi: 10.1016/j.jprot.2023.104953. PMID: 37390894.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_909e2fb2c497112795d737978fd4a4d8 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_ad140f9fa9bd9f4dd2228d39709ae0f5 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_a793f4dc730e6e06e14dd7468b6ad747 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_0da5509b148c9bfdd2d4e62fc31e3786 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_6aef65d0646dc7558a95fedccf35ffa8
date	2023-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/37390894 https://doi.org/10.1016/j.jprot.2023.104953
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language	English
source	https://pubmed.ncbi.nlm.nih.gov/ https://www.crossref.org/
title	Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics
discusses	http://id.nlm.nih.gov/mesh/M0328053 http://id.nlm.nih.gov/mesh/M0023752
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Total number of triples: 36.