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The role of histidine dipeptides on postmortem acidification of broiler muscles with different energy metabolism
It is generally held that the content of several free amino acids and dipeptides is closely related to the energy-supplying metabolism of skeletal muscles. Metabolic characteristics of muscles are involved in the variability of meat quality due to their ability to influence the patterns of energy me...
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| Publicat a: | Poult Sci |
|---|---|
| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7858186/ https://ncbi.nlm.nih.gov/pubmed/33518087 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.11.032 |
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