Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics
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Yak ghee (YG) and crossbred yak ghee (YD), traditional fermented dairy products central to the diet of pastoralists in China's Tibetan regions, are distinguished by their lipid composition, volatile profiles, and microbial communities. Nevertheless, comprehen... ...
