Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content.
- DOI
- 10.1016/j.fochx.2026.104237
- Published
- 2026 Aug
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104237,
title = {Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content.},
author = {Li D and Yang K and Wang W and Li X and Wang H and Ma Y},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.104237},
url = {https://doi.org/10.1016/j.fochx.2026.104237}
}RIS
TY - JOUR TI - Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content. AU - Li D AU - Yang K AU - Wang W AU - Li X AU - Wang H AU - Ma Y PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.104237 UR - https://doi.org/10.1016/j.fochx.2026.104237 ER -
APA
D, L., K, Y., W, W., X, L., H, W., & Y, M. (2026). Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.104237