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Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences

Tianliu Zhang, Tingting Wang, Yanhao Gao, Jiashun Sheng,Hossam E Rushdi, Wentao Li, Yu Sun,Tong Fu,Feng Lin,Tengyun Gao,Shenhe Liu

Foods (Basel, Switzerland)（2025）

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Key words
Chinese Wagyu cattle,beef cuts,metabolites,gene expression,lipid
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