Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status (Q50613453)
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scientific article published on 11 December 2014
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status |
scientific article published on 11 December 2014 |
Statements
Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status (English)
1 reference
Cheng Zhang
1 reference
Junqiu Luo
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Bing Yu
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Ping Zheng
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Zhiqing Huang
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Xiangbing Mao
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Jun He
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Jie Yu
1 reference
Jiali Chen
1 reference
Daiwen Chen
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11 December 2014
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102
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15-21
1 reference