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1 Ergebnisse
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Tryptophan improves antioxidant capability and meat quality..:
Wang, Jiasheng
;
Ding, Luoyang
;
Yu, Xiang
...
Meat Science. 204 (2023) - p. 109267 , 2023
Link:
https://doi.org/10.1016/j.meatsci.2023.109267
RT Journal T1
Tryptophan improves antioxidant capability and meat quality by reducing responses to stress in nervous Hu sheep
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.meatsci.2023.109267&Exemplar=1&LAN=DE A1 Wang, Jiasheng A1 Ding, Luoyang A1 Yu, Xiang A1 Wu, Feifan A1 Zhang, Jinying A1 Chen, Peigen A1 Qian, Shuhan A1 Wang, Mengzhi PB Elsevier BV YR 2023 SN 0309-1740 JF Meat Science VO 204 SP 109267 LK http://dx.doi.org/https://doi.org/10.1016/j.meatsci.2023.109267 DO https://doi.org/10.1016/j.meatsci.2023.109267 SF ELIB - SuUB Bremen
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