Comparative analysis for nutrients, flavor compounds, and lipidome revealed the edible value of pond-cultured male Pelodiscus sinensis with different ages
Mengdan Hou, Wenbo Sun, Ying Ma, Hua Ye, Xuliang Zhai, Yang Xue, Ren-Jun Tang, S.Y. Teng, Ronghua Wu, Hui Luo
Topics & Concepts
LipidomeNutrientFood scienceFlavorPolyunsaturated fatty acidBiologyAromaChemistryAmino acidFatty acidBiochemistryEcologyLipid metabolismMeat and Animal Product QualityPhysiological and biochemical adaptationsNeurobiology and Insect Physiology Research