Comparative Analysis of Meat Quality and Flavor Among Four Categories of Mongolian Horses
This study aims to conduct a comparative analysis of the quality and flavor of meat from four categories of Mongolian horses (Wushen, Baicha, Barhu, and Ujimqin). Physicochemical indicators, electronic nose, electronic tongue, and lipidomics were used to characterize meat quality and flavor and to s...
Guardat en:
| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2026-06-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/15/11/2044 |
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