Multi-omics profiling delineates reheating-modality-driven flavor divergence in Yuxiang shredded pork
Xuan Wang(Chinese Academy of Medical Sciences & Peking Union Medical College), Dawei Chen(Chinese Academy of Medical Sciences & Peking Union Medical College), Shuang Bi(Beijing Technology and Business University), Xiaomeng Wu(Ministry of Agriculture and Rural Affairs), Yunfeng Zhao(Chinese Academy of Sciences), Xiuli Du(Zoucheng People's Hospital), Fan Yang(Beijing University of Technology), Shaoran Shi(China Agricultural University), Jingguang Li(China National Center for Food Safety Risk Assessment)
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