Source: Food Chemistry. Unidades: ESALQ, ICB
Subjects: GADO NELORE, ESTRESSE OXIDATIVO, PROTEÔMICA, MATURIDADE ANIMAL
ABNT
KRAUSKOPF, Monique Marcondes et al. Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability. Food Chemistry, v. 499, p. 1-13, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.147274. Acesso em: 10 dez. 2025.APA
Krauskopf, M. M., Antonelo, D. S., Araújo, C. D. L. de, Balieiro, J. C. de C., Delgado, E. F., Ramanathan, R., & Castillo, C. J. C. (2026). Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability. Food Chemistry, 499, 1-13. doi:10.1016/j.foodchem.2025.147274NLM
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability [Internet]. Food Chemistry. 2026 ; 499 1-13.[citado 2025 dez. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2025.147274Vancouver
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability [Internet]. Food Chemistry. 2026 ; 499 1-13.[citado 2025 dez. 10 ] Available from: https://doi.org/10.1016/j.foodchem.2025.147274
