Lipid analysis of meat from Bactrian camel (Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics

INTRODUCTION: As a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are important parts of fat storage for camels and fat-tailed lambs, res...

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Detalles Bibliográficos
Autores principales: Li, Qingqing, Yang, Li, Li, Rongrong, Chen, Gangliang, Dong, Jing, Wu, Linying, Fu, Yinghua, Yang, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017991/
https://www.ncbi.nlm.nih.gov/pubmed/36937354
http://dx.doi.org/10.3389/fnut.2023.1053116

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10017991/
https://www.ncbi.nlm.nih.gov/pubmed/36937354
http://dx.doi.org/10.3389/fnut.2023.1053116

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