Correlation analysis The correlation analysis between the key volatile flavour components and the amino acids and unsaturated fatty acids were analyzed by Spearman's coefficient model, which showed highly significant correlations between the key volatile flavour components and the amino acids and fatty acids ( Fig. 4 .).
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Effects of yeast cultures on meat quality, flavor composition and rumen microbiota in lambs.
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The sentences
In this study, YC supplementation of the TAA and EAA contents showed an increasing trend.