Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry
- DOI
- 10.1016/j.foodchem.2025.145402
- Published
- 2025-11
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.145402,
title = {Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry},
author = {Jing Wang and Youen Yan and Xiao Peng and Xin Gao and Qinglong Luo and Zhoufei Luo and Kaijun Wang and Xiubin Liu},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.145402},
url = {https://doi.org/10.1016/j.foodchem.2025.145402}
}RIS
TY - JOUR TI - Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry AU - Jing Wang AU - Youen Yan AU - Xiao Peng AU - Xin Gao AU - Qinglong Luo AU - Zhoufei Luo AU - Kaijun Wang AU - Xiubin Liu PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.145402 UR - https://doi.org/10.1016/j.foodchem.2025.145402 ER -
APA
Wang, J., Yan, Y., Peng, X., Gao, X., Luo, Q., Luo, Z., Wang, K., & Liu, X. (2025). Linking lipidomics to meat quality: A review on texture and flavor in livestock and poultry. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.145402
Source records
- crossref · retrieved 2026-11-10T19:07:31.547Z