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Comparative evaluation of volatile compounds and lipidomic profile in different cuts of Gangba sheep

Yunxiao Xie1, Hailin Zhang2, Yuru Shui1

  • 1Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.

Food Chemistry: X
|December 24, 2025
PubMed

Keywords:
BiomarkersFlavor compoundsGangba sheepLipidomicsSex difference

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