Comparative evaluation of volatile compounds and lipidomic profile in different cuts of Gangba sheep
Gangba sheep is valued for its texture and distinctive flavor, yet the molecular basis of its meat quality remains unclear. This study aimed to analyze volatile compounds and lipid profiles in foreleg, hindleg, and tenderloin from male and female Gangba sheep using integrated headspace solid-phase m...
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| Hlavní autoři: | , , , , , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-12-01
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| Edice: | Food Chemistry: X |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2590157525012015 |
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