TMT-based quantitative proteomic analysis of protein changes of Xuanwei ham with different ripening periods

Name: TMT-based quantitative proteomic analysis of protein changes of Xuanwei ham with different ripening periods
Creator: 北京蛋白质组研究中心
Published: 2025-04-10T00:00:00+08:00

国家人口健康科学数据中心2026-06-06 收录

蛋白质组学

火腿成熟过程

数据链接：

https://www.ncmi.cn/phda/dataDetails.do?id=CSTR:17970.11.A001G.202504.24.V1.0 数据链接链接失效反馈

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资源简介：

TMT combined with two-dimensional liquid chromatography-tandem mass spectrometry (LC-MS/MS) was utilized for the first time to investigate the changes in protein profiles of Xuanwei ham during different ripening periods (0, 12, 24 and 36 months).

提供机构：

北京蛋白质组研究中心

创建时间：

2025-04-10