Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep
- DOI
- 10.1016/j.fochx.2026.104555
- Published
- 2026-10
- Container
- Food Chemistry: X
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.104555,
title = {Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep},
author = {Yajing Nie and Liming Zhang and Chengxing Han and Xujie Li and Yi Wu and Chunhui Wang and Youji Ma},
year = {2026},
journal = {Food Chemistry: X},
doi = {10.1016/j.fochx.2026.104555},
url = {https://doi.org/10.1016/j.fochx.2026.104555}
}RIS
TY - JOUR TI - Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep AU - Yajing Nie AU - Liming Zhang AU - Chengxing Han AU - Xujie Li AU - Yi Wu AU - Chunhui Wang AU - Youji Ma PY - 2026 JO - Food Chemistry: X DO - 10.1016/j.fochx.2026.104555 UR - https://doi.org/10.1016/j.fochx.2026.104555 ER -
APA
Nie, Y., Zhang, L., Han, C., Li, X., Wu, Y., Wang, C., & Ma, Y. (2026). Dietary substitution with space-mutated Arundo donax L. remodels carnitine-mediated lipid oxidation and improves mutton flavor in Hu sheep. Food Chemistry: X. https://doi.org/10.1016/j.fochx.2026.104555
Source records
- crossref · retrieved 2026-11-10T11:59:12.063Z