Lipidomics analysis reveals new insights into crisp grass carp associated with meat texture
Feeding faba beans to grass carp could crisp its muscle texture to avoid softening, the relationship between texture formation throughout the crisping process and the critical lipids regulating the fish quality has not yet been clarified. Herein, an 60-day nutritional trial and untargeted lipidomic...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2024-06-01
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| Serie: | Heliyon |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2405844024082100 |
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