Integración multiómica caracteriza las diferencias de calidad de la carne entre cerdos Duroc × Wujin × Yorkshire y
Keren Long1,2,3, Zhanggui Zeng1, Yingli Long1
1State Key Laboratory of Swine and Poultry Breeding Industry, College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611130, PR China.
Food chemistry. Molecular sciences
|February 26, 2026
Resumen
No abstract available in PubMed .
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Cerdos indígenas chinosGrasa intramuscularProteómicaTranscriptómicaCapacidad de retención de aguaMás Videos Relacionados
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