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Updated: Feb 14, 2026

Microdissection of Mouse Brain into Functionally and Anatomically Different Regions
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異なる解剖学的な地域からのワギュ牛肉の加工適性および味のプロファイル

Yanxia Xing1, He Zhu1,2, Mengqi Li2

  • 1College of Modern Beef Cattle Industry, Shandong Agriculture and Engineering University, Jinan 250100, China.

Molecules (Basel, Switzerland)
|February 13, 2026
PubMed
まとめ

異なる地域 (オメンタル,ペリレナル,皮下) のワギュ牛の脂肪は,異なる技術的特性と揮発性のある風味プロファイルを示しています. 周周脂肪は最高の収穫量と安定性を提供し,皮下脂肪は特殊な用途のためにユニークなクリーミーな香りを提供します.

キーワード:
HS-SPME-GC-MSで対応している.PCA (PCA) とはPCA (PCA) とはPCA (PCA) とはPCA (PCA) とはPCA (PCA) とはワギュー牛肉の脂油

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