Tryptophan improves antioxidant capability and meat quality by reducing responses to stress in nervous Hu sheep
Jia-Sheng Wang(University of Georgia), Mengzhi Wang(Xinjiang Academy of Agricultural and Reclamation Science), Peigen Chen(Sun Yat-sen University), Jinying Zhang(Yangzhou University), Feifan Wu(Nanjing Forestry University), Shuhan Qian(Yangzhou University), Xiang Yu(Yangzhou University), Luoyang Ding(University of Western Australia)
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