Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Abso...
Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)
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Switzerland: MDPI AG
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English
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Switzerland: MDPI AG
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Herein, we performed a proteomic analysis of tenderloin and flank steaks from Simmental cattle using the isobaric tags for a relative and absolute quantification (iTRAQ) approach. We identified 17 amino acids in both steaks, and Gly, Cys, Ile, Lys, and Pro differed most in abundance between the steak types (p < 0.05). A comparison of the expression...
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Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)
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TN_cdi_doaj_primary_oai_doaj_org_article_5f74cc84e776411999cd9fb8b7a36f32
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https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_5f74cc84e776411999cd9fb8b7a36f32
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ISSN
2076-2615
E-ISSN
2076-2615
DOI
10.3390/ani10010150
