Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences
中国和牛不同部位的风味、脂质和转录组特征:揭示肉质差异
期刊:Foods
影响因子:5.1
doi:10.3390/foods14050716
Zhang, Tianliu; Wang, Tingting; Gao, Yanhao; Sheng, Jiashun; Rushdi, Hossam E; Li, Wentao; Sun, Yu; Fu, Tong; Lin, Feng; Gao, Tengyun; Liu, Shenhe