Lv1
50 积分 2025-09-13 加入
Effects of dietary adenosine and adenosine 5′-monophosphate supplementation on carcass characteristics, meat quality, and lipid metabolism in adipose tissues of finishing pigs
2天前
已完结
Establishing the relations of characteristic aroma precursors and volatile compounds for authenticating Tibetan pork
7天前
已完结
Differential characteristics of meat flavor compounds, colonic microbiome and metabolome between Duroc × Landrace × Yorkshire pigs with high and low intramuscular fat of longissimus dorsi muscles
7天前
已完结
Metabolomic and volatile organic compound characterization in the longissimus dorsi muscle of Duroc × Wujin × Yorkshire pigs
1个月前
已完结
Phenotypic differences between Chinese indigenous pig breeds and duroc × (landrace × Yorkshire): A perspective from meat science, biology, and biochemistry
1个月前
已完结
Association of lipidome evolution with the corresponding volatile characteristics of postmortem lamb during chilled storage
1个月前
已完结
Metabolomic and volatile organic compound characterization in the longissimus dorsi muscle of Duroc × Wujin × Yorkshire pigs
1个月前
已完结
Effect of lysine on the cysteine-xylose Maillard reaction to form flavor compounds
1个月前
已完结
Association of metabolomic and lipidomic data with Chinese and New Zealand consumer clusters showing preferential likings for lamb meat from three production systems
2个月前
已完结
Improving accessibility and bioactivity of raw, germinated and enzymatic-treated spelt (Triticum spelta L.) seed antioxidants by fermentation
2个月前
已关闭
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