The protein molecule neuroligin-1 plays an important role in this as it stimulates the necessary maturation processes at the contact sites (synapses) of the nerves.
This article mainly discuss the changes of meat flavor during maturation after slaughter, expatiating the contribution of muscle glycogen, protein, fat and nucleotide.
介绍宰后肉在成熟过程中风味的变化，分别阐述肌糖原、蛋白质、脂类、核苷酸等几类化合物对肉风味的贡献。
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Its nutrients can promote cell maturation and protein metabolism in bone marrow.