But less shelf-stable than unreconstituted powder
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Glycolysis-mediated changes in acetyl-CoA and histone acetylation control the early differentiation of embryonic stem cells
IMF, as a key factor affecting meat flavor, texture, tenderness, and water-holding capacity (WHC) [11], is influenced primarily by myofiber type and intramuscular adipocytes [12], which constitute the primary components of muscle and determine meat quality characteristics