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Elektroforetsko ispitivanje proteoma mesa

Isain Zapata ; Department of Animal Sciences, The Ohio State University, Columbus, OH 43220, USA
Macdonald Wick   ORCID icon orcid.org/0000-0003-1741-5635 ; Department of Animal Sciences, The Ohio State University, Columbus, OH 43220, USA

Puni tekst: engleski, pdf (136 KB) str. 261-269 preuzimanja: 730* citiraj
APA 6th Edition
Zapata, I. i Wick, M. (2012). Electrophoresis-Based Proteomic Meat Animal Research. Food Technology and Biotechnology, 50 (3), 261-269. Preuzeto s https://hrcak.srce.hr/86920
MLA 8th Edition
Zapata, Isain i Macdonald Wick. "Electrophoresis-Based Proteomic Meat Animal Research." Food Technology and Biotechnology, vol. 50, br. 3, 2012, str. 261-269. https://hrcak.srce.hr/86920. Citirano 22.10.2021.
Chicago 17th Edition
Zapata, Isain i Macdonald Wick. "Electrophoresis-Based Proteomic Meat Animal Research." Food Technology and Biotechnology 50, br. 3 (2012): 261-269. https://hrcak.srce.hr/86920
Harvard
Zapata, I., i Wick, M. (2012). 'Electrophoresis-Based Proteomic Meat Animal Research', Food Technology and Biotechnology, 50(3), str. 261-269. Preuzeto s: https://hrcak.srce.hr/86920 (Datum pristupa: 22.10.2021.)
Vancouver
Zapata I, Wick M. Electrophoresis-Based Proteomic Meat Animal Research. Food Technology and Biotechnology [Internet]. 2012 [pristupljeno 22.10.2021.];50(3):261-269. Dostupno na: https://hrcak.srce.hr/86920
IEEE
I. Zapata i M. Wick, "Electrophoresis-Based Proteomic Meat Animal Research", Food Technology and Biotechnology, vol.50, br. 3, str. 261-269, 2012. [Online]. Dostupno na: https://hrcak.srce.hr/86920. [Citirano: 22.10.2021.]

Sažetak
U ovom se radu raspravlja o nekim ograničenjima i pitanjima vezanim uz trenutačno popularnu proteomičku analizu, te o prednostima uporabe jednodimenzionalne elektroforetske analize proteoma u agronomiji. Jednodimenzionalna elektroforeza prednjači nad dvodimenzionalnom, jer je statistički točnija i ekonomičnija. Uzimanjem većeg broja uzoraka može se smanjiti pogreška u rezultatima, koja je posljedica prirodne varijabilnosti u agrosustavima.

Ključne riječi
jednodimenzionalna elektroforeza; dvodimenzionalna elektroforeza; proteomika; meso

Hrčak ID: 86920

URI
https://hrcak.srce.hr/86920

[engleski]

Posjeta: 1.015 *