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Effect of amino acids and their derivatives on meat quality of finishing pigs
Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and their derivatives (e....
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| Veröffentlicht in: | J Food Sci Technol |
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| Hauptverfasser: | , , , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2019
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7016059/ https://ncbi.nlm.nih.gov/pubmed/32116350 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-04077-x |
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