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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Comparative proteomic analysis of chicken, duck, and quail egg yolks

Yaping LiuKey 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, People’s Republic of ChinaView further author information
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Ning QiuKey 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, People’s Republic of China;Department of Chemical Engineering and Food Science, Hubei University of Arts and Science, Xiangyang, People’s Republic of ChinaCorrespondence[email protected]
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Dan GaoKey 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, People’s Republic of ChinaView further author information
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Meihu MaKey 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, People’s Republic of ChinaCorrespondence[email protected]
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Pages 1311-1321 | Received 23 Oct 2017, Accepted 13 Jun 2018, Published online: 29 Jun 2018

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