Proteomic analysis of the quality deterioration of pork: a comparative study of fresh and six-month frozen storage.

Food Chem X · 2025 · PMC12362132 · PMID 40837084

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an increasing trendno p-value reported

2.4.2 TMT labeling In previous studies, it was found that during the freezing-thawing process, L* values exhibited an increasing trend, a* values decreased, and b* values increased.

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