Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents
| Autor: | Ma, Zhen, Wang, Xiao, Chen, Lei, Yuan, Lixing, Cui, Fanrong, Zhao, Zongsheng, Yan, Xiangmin |
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| Zdroj: | In Food Chemistry: Molecular Sciences 30 December 2024 9 |
| Databáze: | ScienceDirect |
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