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Quantitative proteomics provides insights into the mechanism of the differences in heat-induced gel properties for egg white proteins with different interior quality during ageing in laying hens

Animal PhysiologyQuantitative ProteomicsDifferent Interior QualityProteomic TechnologyBiochemistryProtein FoldingAnimal ScienceNatural SciencesMolecular BiologyEgg White ProteinsPoultry FarmingReproductive BiologyPublic HealthProtein RefoldingProteomicsPoultry Science