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360 积分 2024-12-05 加入
Effects of different heat treatment methods on Tan lamb flavor: An integrated approach with GC × GC-TOF-MS, GC-IMS, Lipidomics, and multispectral techniques
9小时前
已完结
Age and nutrition influence the concentrations of three branched chain fatty acids in sheep fat from Australian abattoirs
2天前
已完结
Integrated sensory evaluation, flavoromics, untargeted metabolomics, and metagenomics analysis reveal the effects of fermentation time on the flavor quality of koumiss
9天前
已完结
Sheepmeat flavor and the effect of different feeding systems: a review
10天前
已完结
Whole-body adipose tissue multi-omic analyses in sheep reveal molecular mechanisms underlying local adaptation to extreme environments
14天前
已完结
Integrating lipidomics and transcriptomics to reveal the heterogeneity of sheep adipose tissues
14天前
已完结
The mechanism of rumen microorganisms regulating fatty acid and lipid metabolism in brown adipose tissue of sheep analyzed by multi-omics analysis
14天前
已完结
Integrating flavoromics and multi-omics to reveal biomarkers of flavor characteristics in egg yolks
19天前
已完结
Review: Factors affecting sheep carcass and meat quality attributes
20天前
已完结
Sheepmeat Flavor and the Effect of Different Feeding Systems: A Review
21天前
已完结
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