INTEGRATED OMICS ANALYSIS REVEALS SIRTUIN SIGNALING IS CENTRAL TO HEPATIC RESPONSE TO A HIGH FRUCTOSE DIET


Improving the Nutritional Quality of Protein and Microbiota Effects in Additive- and Allergen-Free Cooked Meat Products

The primary objective of the meat industry is to enhance the quality and positive Putting Green attributes of meat products, driven by an increasing consumer demand for healthier, less processed options.One common approach to achieving this goal is the replacement of additives and allergens with natural ingredients.Nevertheless, the nutritional imp

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