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Wei Z, Dai C, Bassey AP, Tang C, Han Y, Wang C, Zhou G. Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods. 2022; 11(8):1144. https://doi.org/10.3390/foods11081144

Wei, Zhenqian, Chen Dai, Anthony P. Bassey, Changbo Tang, Yu Han, Chong Wang, and Guanghong Zhou. 2022. "Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures" Foods 11, no. 8: 1144. https://doi.org/10.3390/foods11081144

Wei, Z., Dai, C., Bassey, A. P., Tang, C., Han, Y., Wang, C., & Zhou, G. (2022). Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods, 11(8), 1144. https://doi.org/10.3390/foods11081144