Insight into Ultrasound-Induced Modifications of the Proteome and Flavor-Related Proteins of Unsmoked Bacon by Applying Label-Free Quantitation Technology.
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DOI: 10.1021/acs.jafc.2c03605
Abstract: The aim of this study was to investigate the modifications of the proteome and flavor-related proteins in unsmoked bacon resulting from ultrasound treatment with the application of label-free quantitation technology together with bioinformatics analysis. Results… read more here.
Keywords: modifications proteome; related proteins; proteome flavor; unsmoked bacon ... See more keywords