Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types
- DOI
- 10.1016/j.foodchem.2023.136739
- Published
- 2023-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2023.136739,
title = {Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types},
author = {Caiyan Huang and Dequan Zhang and Zhenyu Wang and Yingxin Zhao and Christophe Blecker and Shaobo Li and Xiaochun Zheng and Li Chen},
year = {2023},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2023.136739},
url = {https://doi.org/10.1016/j.foodchem.2023.136739}
}RIS
TY - JOUR TI - Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types AU - Caiyan Huang AU - Dequan Zhang AU - Zhenyu Wang AU - Yingxin Zhao AU - Christophe Blecker AU - Shaobo Li AU - Xiaochun Zheng AU - Li Chen PY - 2023 JO - Food Chemistry DO - 10.1016/j.foodchem.2023.136739 UR - https://doi.org/10.1016/j.foodchem.2023.136739 ER -
APA
Huang, C., Zhang, D., Wang, Z., Zhao, Y., Blecker, C., Li, S., Zheng, X., & Chen, L. (2023). Validation of protein biological markers of lamb meat quality characteristics based on the different muscle types. Food Chemistry. https://doi.org/10.1016/j.foodchem.2023.136739
Source records
- crossref · retrieved 2026-09-27T06:26:59.235Z