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The overall aroma is an important factor of the sensory quality of fruit wines, which attributed to hundreds of volatile compounds. However, the qualitative determination of trace volatile compounds is considered to be very challenging work. GC-Orbitrap-MS with high resolution and high sensitivity p...
2022-08-12 | MTBLS3840 | MetaboLights
Lactobacillus helveticus is a homofermentative lactic acid bacterium. It is widely used in the fabrication of Swiss cheese and other dairy products. The aim of this study was to elucidate the mechanism by which L. helveticus utilizes protein. L. helveticus CICC22171 were cultured in two different me...
ORGANISM(S): Uncultured Lactobacillus Sp. 
2021-05-11 | PXD025919 |
We used EZH2i-targeted hematological malignancies as an examples and focused on molecular characterization of EZH2 Y641 mutant hematological cell lines. We used the proteomic strategies and compared the protein expression level and lysine methylation level (including mono-, di-, and trimethylaiton) ...
ORGANISM(S): Homo Sapiens 
2019-12-17 | PXD016779 |
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