Cyanidin-3-O-galactoside improves meat quality, flavor and health attributes in small-tailed han lambs.

Yang H, Cai J, Yu J, Feng R, Wu W, Jin S, Chen J

Open source

DOI: 10.1038/s41538-026-00734-6
Published: 2026 Feb 2
Container: NPJ science of food
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1038/s41538-026-00734-6,
  title = {Cyanidin-3-O-galactoside improves meat quality, flavor and health attributes in small-tailed han lambs.},
  author = {Yang H and Cai J and Yu J and Feng R and Wu W and Jin S and Chen J},
  year = {2026},
  journal = {NPJ science of food},
  doi = {10.1038/s41538-026-00734-6},
  url = {https://doi.org/10.1038/s41538-026-00734-6}
}

RIS

TY  - JOUR
TI  - Cyanidin-3-O-galactoside improves meat quality, flavor and health attributes in small-tailed han lambs.
AU  - Yang H
AU  - Cai J
AU  - Yu J
AU  - Feng R
AU  - Wu W
AU  - Jin S
AU  - Chen J
PY  - 2026
JO  - NPJ science of food
DO  - 10.1038/s41538-026-00734-6
UR  - https://doi.org/10.1038/s41538-026-00734-6
ER  -

APA

H, Y., J, C., J, Y., R, F., W, W., S, J., & J, C. (2026). Cyanidin-3-O-galactoside improves meat quality, flavor and health attributes in small-tailed han lambs.. NPJ science of food. https://doi.org/10.1038/s41538-026-00734-6

Source records

pubmed · retrieved 2026-09-26T05:47:29.468Z
europe-pmc · retrieved 2026-09-26T05:47:29.485Z
doaj · retrieved 2026-09-26T05:47:29.467Z