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牛快速和慢速类型肌肉的脂质样本的比较分析

Heling Li1, Xiaofan Tan1, Yize Weng1

  • 1College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China.

Food chemistry: X
|June 11, 2025
PubMed
概括

这项研究揭示了牛肌肉类型中明显的脂质概况,确定了与风味和肉质相关的关键脂质. 了解这些差异可以指导牛肉质量改善策略.

关键词:
达尔斯 (DALs) 公司脂质分子 脂质分子肉的质量 肉的质量

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