Subjects: RNA, TRANSCRIÇÃO GÊNICA, FÍGADO, IMUNIDADE, DOENÇAS METABÓLICAS, MÚSCULO ESQUELÉTICO
ABNT
FANALLI, Simara Larissa. Effect of the addition of different sources of fatty acids in the pig diet on the transcriptomic profile of different tissues. 2022. Dissertação (Mestrado) – Universidade de São Paulo, Pirassununga, 2022. Disponível em: https://www.teses.usp.br/teses/disponiveis/74/74135/tde-16082022-104944/. Acesso em: 26 ago. 2024.APA
Fanalli, S. L. (2022). Effect of the addition of different sources of fatty acids in the pig diet on the transcriptomic profile of different tissues (Dissertação (Mestrado). Universidade de São Paulo, Pirassununga. Recuperado de https://www.teses.usp.br/teses/disponiveis/74/74135/tde-16082022-104944/NLM
Fanalli SL. Effect of the addition of different sources of fatty acids in the pig diet on the transcriptomic profile of different tissues [Internet]. 2022 ;[citado 2024 ago. 26 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74135/tde-16082022-104944/Vancouver
Fanalli SL. Effect of the addition of different sources of fatty acids in the pig diet on the transcriptomic profile of different tissues [Internet]. 2022 ;[citado 2024 ago. 26 ] Available from: https://www.teses.usp.br/teses/disponiveis/74/74135/tde-16082022-104944/