Lipid composition heatmap for Study ST003600

Select 2 experimental conditions (at least one from A and at least one from B) to compare lipid profiles.
Group ACombined factors (this analysis)Group B
Sample source:chicken meat | Type:traditional meat
Sample source:muscle cell | Type:cultured meat
Sample source:muscle satellite cell | Type:cultured meat
Select a lipid RefMet sub class:    

Lipid sub classes in this studyNumber in study
Acyl carnitines2
Saturated FA3
Unsaturated FA3
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