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List of works by Tzer-Yang Yu

Developing deeper understanding of cooking-induced protein modifications in lamb using a proteomic approach ⬇️

2015 doctoral thesis by Tzer-Yang Yu at Lincoln University

Proteomic Investigation of Protein Profile Changes and Amino Acid Residue Level Modification in Cooked Lamb Meat: The Effect of Boiling.

scientific article published on 18 September 2015

Proteomic and peptidomic differences and similarities between four muscle types from New Zealand raised Angus steers.

scientific article published on 24 May 2016

Proteomic investigation of protein profile changes and amino acid residue-level modification in cooked lamb longissimus thoracis et lumborum: The effect of roasting.

scientific article published on 21 April 2016

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