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In‐gel and OFFGEL‐based proteomic approach for authentication of meat species from minced meat and meat products.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 3, p. 1188, doi. 10.1002/jsfa.8572
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- Article
Occurrence of cyanobacteria-diatom symbiosis in the Bay of Bengal: implications in biogeochemistry.
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- Current Science (00113891), 2010, v. 99, n. 6, p. 736
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- Article
Inter- and intra-annual variations in the population of Tripos from the Bay of Bengal.
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- Current Science (00113891), 2017, v. 112, n. 6, p. 1219, doi. 10.18520/cs/v112/i06/1219-1229
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- Article
Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages.
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- Food Science & Technology International, 2017, v. 23, n. 1, p. 75, doi. 10.1177/1082013216658580
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- Article
Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobins.
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- Proteome Science, 2016, v. 14, p. 1, doi. 10.1186/s12953-016-0108-7
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- Article