Genes Involved in Lipid, Carbohydrate, and Protein Metabolism as Candidates Affecting Beef Flavor
Beef flavor is a trait difficult to evaluate since different senses (taste, touch, and smell) are involved in its perception. In the last 20 years, 102 Quantitative Trait Loci (QTLs), associated with the variability of different beef flavor notes, have been reported. These QTLs are spread on all chr...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
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MDPI AG
2026-03-01
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| Edice: | Animals |
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| On-line přístup: | https://www.mdpi.com/2076-2615/16/7/1003 |
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