Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

出版年份 2015 全文链接

标题

作者

关键词

Resveratrol, Antioxidative status, Myosin heavy chain, Meat quality, Pig

出版物

Volume 102, Issue -, Pages 15-21

出版商

Elsevier BV

发表日期

2014-12-11

DOI

10.1016/j.meatsci.2014.11.014

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