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Finally, the protein-antibody complexes were observed by chemiluminescence (ECL system, Pierce)
Al-Awaida, W
Curr Top Med Chem 2(2):167179
Meat quality is a complex trait that is affected by a variety of physicochemical characteristics such as pH, tenderness, meat color, number of muscle fibers, intramuscular fat (IMF) content, fatty acid composition, and sensory quality (8)
Redox Biol 62:102698
2018;64:S567S610
