Using an integrated feature-based molecular network and lipidomics approach to reveal the differential lipids in yak shanks and flanks

作者：Weili Li, Jiaqi Wang, Chengxue Zhang, Ning Wang, Cong Zhang, Wuzhi Chen, Tao Wu · 发表于：Food Chemistry · 年份：2022 · DOI：10.1016/j.foodchem.2022.134352 · 被引用次数：17 · 研究领域：Metabolomics and Mass Spectrometry Studies、Meat and Animal Product Quality、Identification and Quantification in Food