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Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle
Monosaccharides such as glucose contribute to the development of meat flavor upon heating via the Maillard reaction; therefore, monosaccharide content is related to beef palatability. Here, we analyzed the effects of genetic and environmental factors on the content of glycogen, one of the precursors...
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| Publicat a: | Anim Sci J |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
BlackWell Publishing Ltd
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4271676/ https://ncbi.nlm.nih.gov/pubmed/24716455 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1111/asj.12201 |
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