Your browser doesn't support javascript.
loading
Effects of selected flavonoids oncellproliferation and differentiation of porcine muscle stem cells for cultured meat production.
Guo, Yun; Ding, Shi-Jie; Ding, Xi; Liu, Zheng; Wang, Jia-Li; Chen, Yu; Liu, Pei-Pei; Li, Hui-Xia; Zhou, Guang-Hong; Tang, Chang-Bo.
Afiliación
  • Guo Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Ding SJ; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Ding X; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Liu Z; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Wang JL; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Chen Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Liu PP; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Li HX; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
  • Zhou GH; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
  • Tang CB; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; National Center of Meat Quality and Safety Control, Key Laboratory of Meat Processing and Quality Control, Key Laboratory of Meat Processing, Nanjing Agricultural University, Nanjing 210095, China; Jiangs
Food Res Int ; 160: 111459, 2022 10.
Article en En | MEDLINE | ID: mdl-36076368
Asunto(s)
Palabras clave
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Quercetina / Flavonoides Límite: Animals Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá
Texto completo
Añadir a Mi BVS
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Quercetina / Flavonoides Límite: Animals Idioma: En Revista: Food Res Int Año: 2022 Tipo del documento: Article Pais de publicación: Canadá