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Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions.

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Bibliographic Details
Title:	Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions.
Authors:	Xing, Yanxia¹ (AUTHOR), Zhu, He^1,2 (AUTHOR), Li, Mengqi^2,3 (AUTHOR) z2021014@sdaeu.edu.cn, Yang, Yanfei¹ (AUTHOR), Zhu, Mengliu^1,2 (AUTHOR), Wang, Yushu^1,3 (AUTHOR), Li, Zien¹ (AUTHOR), Xu, Baochen¹ (AUTHOR), Yu, Yang² (AUTHOR), Peng, Lizeng^1,3 (AUTHOR)
Source:	Molecules. Feb2026, Vol. 31 Issue 3, p426. 17p.
Database:	Academic Search Ultimate
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Description
ISSN:	14203049
DOI:	10.3390/molecules31030426