Antonelo, Daniel Silva 
; Gómez, Juan Fernando Morales ; Silva, Saulo da Luz e ; Beline, Mariane ; Zhang, Xue; Wang, Yifei; Pavan, Bruna ; Koulicoff, Larissa Alves; Rosa, Alessandra Fernandes ; Goulart, Rodrigo Silva ; Li, Shuting; Gerrard, David Edwin; Suman, Surendranath P; Schilling, M. Wes; Balieiro, Júlio Cesar de Carvalho
Source: Food Research International. Unidades: FZEA, FMVZ
Subjects: BOVINOS DE CORTE, CARNES E DERIVADOS, PROTEÔMICA, CONFINAMENTO ANIMAL, PASTEJO
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ANTONELO, Daniel Silva et al. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Research International, v. 153, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.foodres.2022.110947. Acesso em: 13 nov. 2024.APA
Antonelo, D. S., Gómez, J. F. M., Silva, S. da L. e, Beline, M., Zhang, X., Wang, Y., et al. (2022). Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime. Food Research International, 153, 1-10. doi:10.1016/j.foodres.2022.110947NLM
Antonelo DS, Gómez JFM, Silva S da L e, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Schilling MW, Balieiro JC de C. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime [Internet]. Food Research International. 2022 ; 153 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodres.2022.110947Vancouver
Antonelo DS, Gómez JFM, Silva S da L e, Beline M, Zhang X, Wang Y, Pavan B, Koulicoff LA, Rosa AF, Goulart RS, Li S, Gerrard DE, Suman SP, Schilling MW, Balieiro JC de C. Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regime [Internet]. Food Research International. 2022 ; 153 1-10.[citado 2024 nov. 13 ] Available from: https://doi.org/10.1016/j.foodres.2022.110947
