Effect of Basal Immunoglobulin on the Meat Quality of Qinchuan Cattle during Postmortem Maturation

Authors: SU Xiaofeng, LI Yalei, LUO Ruiming

Source: Shipin Kexue, Vol 45, Iss 10, Pp 38-44 (2024)

Subject Terms: basal immunoglobulin, longissimus dorsi muscle of qinchuan cattle, energy substance, tenderness, quality, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-005.pdf; https://doaj.org/toc/1002-6630

Access URL: https://doaj.org/article/eabe36e3d5ac4ecfacbf6f964394a9e7

Dynamics of composition, structure, and metabolism of three energy substances in flaxseed (Linum usitatissimum L.) during germination

Authors: Dong, Yaoyao ^a, Tong, Caijiao ^b, Li, Qi ^a, Zhang, Lingyan ^a, Gao, Yuan ^a, Yu, Xiuzhu ^{a, ⁎}

Source: In Food Chemistry 1 June 2023 410

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