Comprehensive characterization of the differences in metabolites, lipids, and volatile flavor compounds between Ningxiang and Berkshire pigs using multi-omics techniques

作者：Qian Wang, Hu Gao, Yawei Fu, Yue Chen, Gang Song, Jin Zhao, Yuebo Zhang, Jie Yin, Yulong Yin, Kang Xu · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139807 · 被引用次数：43 · 研究领域：Meat and Animal Product Quality、Food Quality and Safety Studies、Metabolomics and Mass Spectrometry Studies