Postmortem chilling links free amino acid accumulation with volatile flavor formation in goat longissimus thoracis
- DOI
- 10.1016/j.foodchem.2026.151865
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
Credibility signals
uncertain Score 64/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
Show all credibility signals
- supportingDOI registered: A matching record was returned by Crossref.
- supportingDOI resolves: A matching record was returned by Crossref.
- not scoredDirectory of Open Access Journals: No matching DOAJ record was present in this response. No allow-list match; this is not evidence of low credibility.
- not scoredMEDLINE indexed: Not checked or no result supplied; no credibility inference made.
- not scoredOpenAlex core source: Not checked or no result supplied; no credibility inference made.
- not scoredKnown publisher allow-list: Not checked or no result supplied; no credibility inference made.
- not scoredROR affiliation: Not checked or no result supplied; no credibility inference made.
- not scoredRetraction Watch retraction: No retraction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch expression of concern: No expression of concern notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch correction: No correction notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredRetraction Watch reinstatement: No reinstatement notice matched this DOI in the deployed snapshot. No matching event found; coverage may be incomplete.
- not scoredOpen access status: Not checked or no result supplied; no credibility inference made.
- not scoredPublication license: Not checked or no result supplied; no credibility inference made.
- not scoredPublication version: A publication version was supplied but is not scored.
- supportingMetadata completeness: All 6 scored descriptive metadata groups are present.
Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151865,
title = {Postmortem chilling links free amino acid accumulation with volatile flavor formation in goat longissimus thoracis},
author = {Taiwu Zhang and Ting Liu and Junkang Xie and Huan Zhu and Maoqin Zhai and Chenlei Wang and Daixun Wang and Yan Duan and Min Zhang and Lina Sun and Ye Jin},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151865},
url = {https://doi.org/10.1016/j.foodchem.2026.151865}
}RIS
TY - JOUR TI - Postmortem chilling links free amino acid accumulation with volatile flavor formation in goat longissimus thoracis AU - Taiwu Zhang AU - Ting Liu AU - Junkang Xie AU - Huan Zhu AU - Maoqin Zhai AU - Chenlei Wang AU - Daixun Wang AU - Yan Duan AU - Min Zhang AU - Lina Sun AU - Ye Jin PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151865 UR - https://doi.org/10.1016/j.foodchem.2026.151865 ER -
APA
Zhang, T., Liu, T., Xie, J., Zhu, H., Zhai, M., Wang, C., Wang, D., Duan, Y., Zhang, M., Sun, L., & Jin, Y. (2026). Postmortem chilling links free amino acid accumulation with volatile flavor formation in goat longissimus thoracis. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151865
Source records
- crossref · retrieved 2026-11-08T04:57:52.631Z