Lv1
20 积分 2024-08-03 加入
Identification and sensory evaluation of volatile compounds in oxidized porcine liver
13天前
已完结
Oral administration of β-alanine modifies carnosine concentrations in the muscles and brains of chickens
17天前
已完结
Synergism of histidyl dipeptides as antioxidants
17天前
已完结
A review of taste-active compounds in meat: Identification, influencing factors, and taste transduction mechanism
17天前
已完结
Multi‐Omics Insights Into the Mechanisms of Early Muscle Fiber Difference and Transformation Between Lean‐Type and Chinese Indigenous Pigs
18天前
已完结
Effects of dietary β-alanine supplementation on growth performance, meat quality, carnosine content, amino acid composition and muscular antioxidant capacity in Chinese indigenous Ningxiang pig
23天前
已完结
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
24天前
已完结
Multi‐Omics Insights Into the Mechanisms of Early Muscle Fiber Difference and Transformation Between Lean‐Type and Chinese Indigenous Pigs
25天前
已完结
Multi-omics reveal the effects and regulatory mechanism of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs
4个月前
已关闭
Multi-omics reveal the effects and regulatory mechanism of dietary neutral detergent fiber supplementation on carcass characteristics, amino acid profiles, and meat quality of finishing pigs
4个月前
已完结
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