Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter.
- DOI
- 10.1016/j.foodchem.2025.147747
- Published
- 2026 Feb 28
- Container
- Food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.147747,
title = {Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter.},
author = {Li Z and Leeming MG and Hastie M and Warner RD},
year = {2026},
journal = {Food chemistry},
doi = {10.1016/j.foodchem.2025.147747},
url = {https://doi.org/10.1016/j.foodchem.2025.147747}
}RIS
TY - JOUR TI - Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter. AU - Li Z AU - Leeming MG AU - Hastie M AU - Warner RD PY - 2026 JO - Food chemistry DO - 10.1016/j.foodchem.2025.147747 UR - https://doi.org/10.1016/j.foodchem.2025.147747 ER -
APA
Z, L., MG, L., M, H., & RD, W. (2026). Identification of protein markers of muscle fibre type and ageing progress in beef cutaneous trunci and masseter.. Food chemistry. https://doi.org/10.1016/j.foodchem.2025.147747
Source records
- pubmed · retrieved 2026-09-26T20:08:42.270Z