Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents
- DOI
- 10.1016/j.fochms.2024.100220
- Published
- 2024-12
- Container
- Food Chemistry: Molecular Sciences
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochms.2024.100220,
title = {Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents},
author = {Zhen Ma and Xiao Wang and Lei Chen and Lixing Yuan and Fanrong Cui and Zongsheng Zhao and Xiangmin Yan},
year = {2024},
journal = {Food Chemistry: Molecular Sciences},
doi = {10.1016/j.fochms.2024.100220},
url = {https://doi.org/10.1016/j.fochms.2024.100220}
}RIS
TY - JOUR TI - Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents AU - Zhen Ma AU - Xiao Wang AU - Lei Chen AU - Lixing Yuan AU - Fanrong Cui AU - Zongsheng Zhao AU - Xiangmin Yan PY - 2024 JO - Food Chemistry: Molecular Sciences DO - 10.1016/j.fochms.2024.100220 UR - https://doi.org/10.1016/j.fochms.2024.100220 ER -
APA
Ma, Z., Wang, X., Chen, L., Yuan, L., Cui, F., Zhao, Z., & Yan, X. (2024). Multi-omics analysis reveals flavor differences in Xinjiang brown beef with varying intramuscular fat contents. Food Chemistry: Molecular Sciences. https://doi.org/10.1016/j.fochms.2024.100220
Source records
- crossref · retrieved 2026-09-25T04:19:51.183Z