Myostatin Alteration in Pigs Enhances the Deposition of Long-Chain Unsaturated Fatty Acids in Subcutaneous Fat.

导出 LinkOut

翻译打印收藏纠错

第一作者： Yangli,Pei

第一单位： Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, Key Laboratory of Animal Molecular Design and Precise Breeding of Guangdong Higher Education Institutes, School of Life Science and Engineering, Foshan University, Foshan 528225, China.

作者： Yangli,Pei ^[1] ; Yuxin,Song ^[1] ; Zheng,Feng ^[1] ; Hua,Li ^[1] ; Yulian,Mu ^[2] ; Saif Ur,Rehman ^[1] ; Qingyou,Liu ^[1] ; Kui,Li ^[2]

作者单位： Guangdong Provincial Key Laboratory of Animal Molecular Design and Precise Breeding, Key Laboratory of Animal Molecular Design and Precise Breeding of Guangdong Higher Education Institutes, School of Life Science and Engineering, Foshan University, Foshan 528225, China. ^[1] Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China. ^[2] Agricultural Genomics Institute at Shenzhen, Chinese Academy of Agricultural Sciences, Shenzhen 518124, China. ^[3]

关键词 glycerolipids glycerophospholipids lipidomics long-chain unsaturated fatty acids myostatin pigs sphingolipids subcutaneous fat

DOI 10.3390/foods11091286

PMID 35564009

发布时间 2022-07-16

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2022年11卷9期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Myostatin Alteration in Pigs Enhances the Deposition of Long-Chain Unsaturated Fatty Acids in Subcutaneous Fat.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Myostatin Alteration in Pigs Enhances the Deposition of Long-Chain Unsaturated Fatty Acids in Subcutaneous Fat.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除