Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types

Caiyan Huang,Dequan Zhang,Zhenyu Wang,Yingxin Zhao,Christophe Blecker,Shaobo Li,Xiaochun Zheng,Li Chen

Food Chemistry（2023）

引用 1|浏览8

暂无评分

摘要

•PKM2, PGK1, PGM1 and ENO3 abundance in LT muscle was significantly higher than QF muscle.•MYBPC1, MYLPF and TNNI1 abundance in LT muscle was significantly lower compared to QF muscle.•LT muscle had lower PKM, PGK, PGM and ENO activity than QF muscle.

查看译文

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要