| 标题 |
 Dietary guanidinoacetic acid supplementation improves water holding capacity and lowers free amino acid concentration of fresh meat in finishing pigs fed with various dietary protein levels |
| 网址 | |
| DOI | |
| 其它 | Keywords: Amino acid composition; Dietary crude protein level; Guanidinoacetic acid; Meat quality; Pork; Water holding capacity. |
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| 下载 | 该求助完结已超 24 小时，文件已从服务器自动删除，无法下载。 |
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(2025-6-4)
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