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...
Zapisane w:
| Główni autorzy: | , , , |
|---|---|
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2026-03-01
|
| Seria: | Animals |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2076-2615/16/7/1003 |
| Etykiety: |
Nie ma etykietki, Dołącz pierwszą etykiete!
|