RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract-Reference-Cited by-同舟云学术

RNA‐seq‐based quanitative transcriptome analysis of meat color and taste from chickens administered by eucalyptus leaf polyphenols extract

Published:2020-03-16 Issue:4 Volume:85 Page:1319-1327
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Li Wei¹,Zhang Xiao‐ying¹,Du Jie¹,Li Yi‐feng¹,Chen Yun‐jiao¹,Cao Yong¹^ORCID

Affiliation:

1. College of Food Science, South China Agricultural University, Guangdong Provincial Key Laboratory of Nutraceuticals and Functional FoodsGuangdong Research Center for Engineering Technology in Bioactive Natural Products Guangzhou 510642 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15082

Reference50 articles.

1. Ectopic Overexpression of Porcine Myh1 Increased in Slow Muscle Fibers and Enhanced Endurance Exercise in Transgenic Mice

2. Ageing-freezing/thaw process affects blooming time and myoglobin forms of lamb meat during retail display

3. Constituents and their antioxidative effects in eucalyptus leaf extract used as a natural food additive

4. Optimization of the RNA extraction method for transcriptome studies of Salmonella inoculated on commercial raw chicken breast samples

5. Color stability of semitendinosus, semimembranosus, and biceps femoris steaks packaged in a high-oxygen modified atmosphere1

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