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Wenqing Du

Sichuan Academy of Grassland Sciences

China

  • Sichuan Academy of Grassland Sciences

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Multi-omics analysis of fatty acids, lipid composition and volatile flavor compounds in different rabbit meat tissues

Number of pages: 58 Posted: 29 Jan 2026
Xiulian Wang, Ting Bai, Xinyu Hu, Wenqing Du, Bin Wen, Zhoulin Wu, Xiangchao Fu, Rui Zhang and Jiamin Zhang
Chengdu University, Chengdu University, Chengdu University, Sichuan Academy of Grassland Sciences, Sichuan Academy of Grassland Sciences, Chengdu University, Sichuan Academy of Grassland Sciences, Chengdu University and Chengdu University
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Abstract:

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rabbit meat tissue, free fatty acid, lipid, Volatile flavor compounds, Correlation analysis