A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

1. López-Pedrouso, M.
2. Lorenzo, J.M.
3. Cittadini, A.
4. Sarries, M.V.
5. Gagaoua, M.
6. Franco, D.

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DOI: 10.1016/J.FOODCHEM.2022.134805 GOOGLE SCHOLAR lock_openOpen access editor

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