Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics.
- DOI
- 10.3390/foods15172994
- Published
- 2026 Aug 26
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.3390/foods15172994,
title = {Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics.},
author = {Ma Y and Li N and Maimaitijiang J and Ma Q and Bi S and Liu Y and Chen Y and Abulikemu B},
year = {2026},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods15172994},
url = {https://doi.org/10.3390/foods15172994}
}RIS
TY - JOUR TI - Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics. AU - Ma Y AU - Li N AU - Maimaitijiang J AU - Ma Q AU - Bi S AU - Liu Y AU - Chen Y AU - Abulikemu B PY - 2026 JO - Foods (Basel, Switzerland) DO - 10.3390/foods15172994 UR - https://doi.org/10.3390/foods15172994 ER -
APA
Y, M., N, L., J, M., Q, M., S, B., Y, L., Y, C., & B, A. (2026). Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15172994
Source records
- pubmed · retrieved 2026-09-26T20:24:58.502Z