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关于德州驴肉不同切片的综合性多奥米特征

Yu Tian1,2,3, Wei Zhang1,2, Chenxi Gao3

  • 1College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China.

Food chemistry. Molecular sciences
|July 2, 2025
PubMed
概括

研究人员分析了Dezhou驴肉的质量,确定了DLD和GOT1等关键基因,用于后腿的氨基酸代谢,HACD1,LPIN1和TECR用于脂肪酸代谢和背部的风味.

关键词:
驴子 驴子 驴子肉类切片 肉类切片营养成分 营养成分文字转录学 (Transcriptomics) 是一个学科.挥发性有机化合物 挥发性有机化合物

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