Comparative proteomic analysis of hen egg yolk plasma proteins during embryonic development.

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作者： Yaqi,Meng ^[1] ; Haohao,Sun ^[1] ; Ning,Qiu ^[1] ; Fang,Geng ^[2] ; Fangli,Zhu ^[3] ; Shugang,Li ^[1] ; Yinqiang,Huo ^[4]

作者单位： Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P.R. China. ^[1] Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, P.R. China. ^[2] Meat Processing Key Laboratory of Sichuan Province, College of Pharmacy and Biological Engineering, Chengdu University, Chengdu, P. R. China. ^[3] Faculty of Light Industry, School of Biological Engineering and Food, Hubei University of Technology, Wuhan, P. R. China. ^[4]

关键词 biological egg yolk plasma protein embryonic development proteomic

主题词动物(Animals);鸡胚(Chick Embryo);卵蛋白质类(Egg Proteins);蛋黄(Egg Yolk);胚胎发育(Embryonic Development);卵白蛋白(Ovalbumin);蛋白质组学(Proteomics)

DOI 10.1111/jfbc.13045

PMID 31506970

发布时间 2020-09-28

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