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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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| Veröffentlicht in: | Anim Sci J |
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| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
BlackWell Publishing Ltd
2014
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| Schlagworte: | |
| Online Zugang: | 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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