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

SSRN Electronic Journal 2026 Preprint Open access

Read full text
Authors: Xiulian Wang, Ting Bai, Xinyu Hu, Wenqing Du, Bin Wen, Zhoulin Wu, Xiangchao Fu, Rui Zhang, Jiamin Zhang
DOI: 10.2139/ssrn.6148795
Cited by: 0
References: 30

Fields of Study & Subjects

Rabbits: Nutrition Reproduction Health Meat and Animal Product Quality Food and Agricultural Sciences

Publication details

Journal / source
SSRN Electronic Journal
Publication date
1 January 2026
Document type
Preprint