Lv4
412 积分 2024-12-05 加入
Integrated transcriptomic, proteomic, and metabolomic analyses characterize meat quality and flavor formation in Ziwuling Black Goats
3天前
已完结
Integrated electronic nose, GC–MS, and metagenomic analyses reveal volatile flavor and microbial community differences in heap-fermented grains of Jiangxiangxing Baijiu across different fermentation degrees
12天前
已完结
Mechanistic insights into flavor deterioration in bitter sturgeon caviar: Evidence from lipidomics and metagenomics
12天前
已完结
Origin discrimination of protected geographical indication (PGI) Sunite lamb using fingerprinting technology coupled with machine learning
17天前
已完结
Multilevel Proteome Analysis Reveals the Region-specific Components of the Human Milk Fat Globule Membrane in China
1个月前
已完结
Delineating molecular regulatory network of meat quality of longissimus dorsi indicated by transcriptomic, proteomic, and metabolomics analysis in rabbit
1个月前
已完结
Effects of different heat treatment methods on Tan lamb flavor: An integrated approach with GC × GC-TOF-MS, GC-IMS, Lipidomics, and multispectral techniques
1个月前
已完结
Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs
1个月前
已完结
Integrated sensory evaluation, flavoromics, untargeted metabolomics, and metagenomics analysis reveal the effects of fermentation time on the flavor quality of koumiss
1个月前
已完结
Sheepmeat flavor and the effect of different feeding systems: a review
1个月前
已完结
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