Shiwei Li1, Sike Wang1, Weiling Huang2

  • 1College of Animal Science, Xizang Agricultural and Animal Husbandry University, Linzhi, Xizang 860000, China.

Poultry science
|February 6, 2026
PubMed
概括

这项研究揭示了两条线之间的子乳肉风味前体的分子差异,确定了关键的基因和代谢物,这些基因和代谢物参与了改善肉质的风味发展.

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