Comparative Analysis of Flesh Quality in Triploid and Allotetraploid Pengze Crucian Carp: Nutritional Composition, Flavor Profile, Texture Properties, and Metabolomics Insights
三倍体和异源四倍体彭泽鲫鱼肉质的比较分析:营养成分、风味特征、质地特性和代谢组学研究
期刊:Biology-Basel
影响因子:3.5
doi:10.3390/biology15050429
He, Gang; Li, Menglu; Xie, Wen; Yuan, Jiaxin; Deng, Yonghui; Yu, Yali; Wang, Jiawei; Tao, Zhiying; Zhou, Huiming; Ding, Liyun; Xiao, Jun; Yu, Yongyao; Gao, Zexia; Wang, Weimin; Liu, Hong