Lv21
120 积分 2024-03-16 加入
Key considerations for investigating and interpreting autophagy in skeletal muscle
1个月前
已完结
The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham
1个月前
已完结
Comprehensive quality evaluation of fermented‐steaming Fructus Aurantii based on chemical composition, flavor characteristics, and intestinal microbial community
1个月前
已完结
Role of IGF-I in skeletal muscle mass maintenance
1个月前
已完结
Pig muscle fibre characteristics as a source of variation in eating quality
1个月前
已完结
A 5-bp mutation within MSTN/GDF8 gene was significantly associated with growth traits in Inner Mongolia White Cashmere goats
1个月前
已完结
circUSP13 facilitates the fast‐to‐slow myofiber shift via the MAPK/ERK signaling pathway in goat skeletal muscles
1个月前
已完结
Prediction of lamb meat quality traits based on muscle biopsy fibre typing
1个月前
已完结
Volatiles from interactions of Maillard reactions and lipids
1个月前
已完结
How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
2个月前
已完结
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