Lv11
22 积分 2024-10-16 加入
Pork quality variation is not explained by glycolytic enzyme capacity
1小时前
待确认
Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle‐yak meat
1小时前
已完结
Krzywicki Revisited: Equations for Spectrophotometric Determination of Myoglobin Redox Forms in Aqueous Meat Extracts
1个月前
已完结
Ante-mortem glutathione peroxidase 4 inhibition by RSL3 affects post-mortem meat quality in broiler chickens
1个月前
已完结
Bio protection and preservation of raw beef meat using pungent aromatic plant substances
1个月前
已完结
Dietary supplementation with pterostilbene improves the water‐holding capacity of pork in finishing pigs
2个月前
已关闭
Comparative effects of dietary methionine and cysteine supplementation on redox status and intestinal integrity in immunologically challenged-weaned pigs
2个月前
已完结
Hydroxytyrosol Attenuates Hepatic Fat Accumulation via Activating Mitochondrial Biogenesis and Autophagy through the AMPK Pathway
4个月前
已完结
Apple Polyphenols Extracts Ameliorate High Carbohydrate Diet-Induced Body Weight Gain by Regulating the Gut Microbiota and Appetite
5个月前
已完结
A quick, simple and unbiased method to quantify C2C12 myogenic differentiation
8个月前
已完结
皖公网安备34019202002308
