Muscle hypertrophy is linked to changes in the oxidative and proteolytic systems during early tenderization of the spanish breed “Asturiana de los Valles”

dc.contributor.author	García Macia, M.
dc.contributor.author	Sierra, V.
dc.contributor.author	Santos Ledo, A.
dc.contributor.author	Luxán Delgado, Beatriz de
dc.contributor.author	Potes Ochoa, Yaiza
dc.contributor.author	Rodríguez González, Susana María
dc.contributor.author	Oliván, M.
dc.contributor.author	Coto Montes, Ana María
dc.date.accessioned	2024-07-11T07:33:31Z
dc.date.available	2024-07-11T07:33:31Z
dc.date.issued	2024
dc.identifier.citation	Foods, 13(3), (2024); doi:10.3390/foods13030443
dc.identifier.issn	2304-8158
dc.identifier.uri	https://hdl.handle.net/10651/73630
dc.description.sponsorship	Instituto Nacional de Investigació y Tecnologa Agraria y Alimentaria (INIA, Spain); Institute for Biomedical Research of Salamanca (IBSAL)
dc.language.iso	eng
dc.relation.ispartof	Foods
dc.rights	©,
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85184734342&doi=10.3390%2ffoods13030443&partnerID=40&md5=a79f508b186fb5b49ebe6572e6a16cfb
dc.title	Muscle hypertrophy is linked to changes in the oxidative and proteolytic systems during early tenderization of the spanish breed “Asturiana de los Valles”
dc.type	journal article
dc.identifier.doi	10.3390/foods13030443
dc.relation.publisherversion	http://dx.doi.org/10.3390/foods13030443

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