Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality

Detalles Bibliográficos
Autores principales: Liu, Rui, Xing, Tong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10679735/
https://www.ncbi.nlm.nih.gov/pubmed/38024355
http://dx.doi.org/10.3389/fnut.2023.1301481
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author Liu, Rui
Xing, Tong
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Xing, Tong
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spelling pubmed-106797352023-01-01 Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality Liu, Rui Xing, Tong Front Nutr Nutrition Frontiers Media S.A. 2023-11-13 /pmc/articles/PMC10679735/ /pubmed/38024355 http://dx.doi.org/10.3389/fnut.2023.1301481 Text en Copyright © 2023 Liu and Xing. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Nutrition
Liu, Rui
Xing, Tong
Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
title Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
title_full Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
title_fullStr Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
title_full_unstemmed Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
title_short Editorial: Quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
title_sort editorial: quality and nutrition of meat and meat products: emphasis on muscle protein structure, activity, modification, and functionality
topic Nutrition
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10679735/
https://www.ncbi.nlm.nih.gov/pubmed/38024355
http://dx.doi.org/10.3389/fnut.2023.1301481
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