Table 1_Integrated flavoromics and lipidomics analysis of metabolic difference and flavor regulation mechanisms in duck subcutaneous adipose tissue.xlsx
<p>Subcutaneous adipose tissues (SAT) are critical determinants of duck meat flavor and texture. Investigating metabolic differences in SAT deposition facilitates targeted breeding strategies for superior flavor profiles and feed formulation optimization. This study employed flavoromics and li...
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2025
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