Lipid analysis of meat from Bactrian camel (Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics

IntroductionAs a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, respe...

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Xehetasun bibliografikoak

Egile Nagusiak:	Qingqing Li, Li Yang, Rongrong Li, Gangliang Chen, Jing Dong, Linying Wu, Yinghua Fu, Jie Yang
Formatua:	Artigo
Hizkuntza:	Inglês
Argitaratua:	Frontiers Media S.A. 2023-03-01
Saila:	Frontiers in Nutrition
Gaiak:	camel meat hump beef fatty-tails fatty acid lipidomics
Sarrera elektronikoa:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1053116/full
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