ArticleFrontiers in nutrition2025
Integrated flavoromics and lipidomics analysis of metabolic difference and flavor regulation mechanisms in duck subcutaneous adipose tissue.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Applications and Prospects of Metabolomics and Lipidomics Technologies in the Study of Livestock and Poultry Meat and Egg Quality.Foods (Basel, Switzerland) · 2026Review
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9 authors.
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Abstract
Subcutaneous adipose tissues (SAT) are critical determinants of duck meat flavor and texture. Investigating metabolic differences in SAT deposition facilitates targeted breeding strategies for superior flavor profiles and feed formulation optimization. This study employed flavoromics and lipidomics to systematically compare the flavoromics and lipidomics profiles of SAT from Wuqin-10 duck (WQ) and Cherry valley duck (CV). Flavoromics analysis identified hexadecanal as the sole significantly upregulated differential flavor compounds in WQ ducks (
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