Lipidomic, metabolomic, and proteomic profiles provide insight into differences in meat quality between rabbit longissimus lumborum and hind-leg muscles
Fuente:
Food Chemistry
Publication date: 1 June 2026Source: Food Chemistry, Volume 513Author(s): Jing Zhang, Yinuo Fang, Lei Wang, Chengpeng Cao, Sen Wang, Anqi Yang, Bohao Zhao, Xinsheng Wu, Yang Chen