Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS)
- DOI
- 10.1016/j.meatsci.2026.110076
- Published
- 2026-07
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110076,
title = {Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS)},
author = {Yafang Cui and Lynda S. Perkins and Jingjing Liu and Alastair B. Ross and Jingyao Wang and Wenyang Jia and Ezequiel Jorge-Smeding and Alix Neveu and Isabelle Legrand and Marie-Pierre Ellies-Oury and Nigel D. Scollan and Jean-Francois Hocquette},
year = {2026},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110076},
url = {https://doi.org/10.1016/j.meatsci.2026.110076}
}RIS
TY - JOUR TI - Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS) AU - Yafang Cui AU - Lynda S. Perkins AU - Jingjing Liu AU - Alastair B. Ross AU - Jingyao Wang AU - Wenyang Jia AU - Ezequiel Jorge-Smeding AU - Alix Neveu AU - Isabelle Legrand AU - Marie-Pierre Ellies-Oury AU - Nigel D. Scollan AU - Jean-Francois Hocquette PY - 2026 JO - Meat Science DO - 10.1016/j.meatsci.2026.110076 UR - https://doi.org/10.1016/j.meatsci.2026.110076 ER -
APA
Cui, Y., Perkins, L. S., Liu, J., Ross, A. B., Wang, J., Jia, W., Jorge-Smeding, E., Neveu, A., Legrand, I., Ellies-Oury, M., Scollan, N. D., & Hocquette, J. (2026). Beef quality grading using rapid evaporative ionization mass spectrometry (REIMS). Meat Science. https://doi.org/10.1016/j.meatsci.2026.110076
Source records
- crossref · retrieved 2026-09-26T05:52:19.196Z