Efectos del envejecimiento post mortem en la calidad nutricional y la función de las proteínas miofibrilares en la
Gai Hang1, Liang Ming1, Rendalai Si1
1College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
Journal of food science
|January 4, 2026
Resumen
No abstract available in PubMed .
Palabras clave:
Composición de los aminoácidoscarne de camelloProcesamiento de la carneFuncionalidad de las proteínasestructura secundariaMás Videos Relacionados
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