Multi-omics analysis of age-related changes in flavor compounds and lipid molecules of yak meat
利用多组学分析牦牛肉风味化合物和脂质分子随年龄的变化
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103346
Wang, Xiangyan; Shi, Bingang; Qi, Youpeng; Jiao, Chenyue; Chen, Shaopeng; Cui, Changze; Zhang, Meixian; Hu, Jiang; Zhu, Chune; Mi, Baohong; Luo, Zhihao; Zhu, Yanbin; Ruo, Zhoume