Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics-Reference-Cited by-同舟云学术

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Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics

Published:2023-11 Issue:6 Volume:43 Page:1067-1086
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Hwang Young-Hwa^ORCID,Lee Eun-Yeong^ORCID,Lim Hyen-Tae^ORCID,Joo Seon-Tea^ORCID

Funder

National Research Foundation of Korea

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2023.e63

Reference134 articles.

1. Proteomics in systems biology;Aizat,2018

2. Transcriptomics analysis reveals the effect of Broussonetia papyrifera L. fermented feed on meat quality traits in fattening lamb;An;PeerJ,2021

3. Comparative quality traits, flavor compounds, and metabolite profile of Korean native black goat meat;Aung;Food Sci Anim Resour,2023

4. Metabolomics in systems biology;Baharum,2018

5. Comparison of blood loss and meat quality characteristics in Korean black goat subjected to head-only electrical stunning or without stunning;Bakhsh;Korean J Food Sci Anim Resour,2018

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. A review of the role of epigenetic studies for intramuscular fat deposition in beef cattle;Gene;2024-05

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