Article Versions Notes

Xing Y, Zhu H, Li M, Yang Y, Zhu M, Wang Y, Li Z, Xu B, Yu Y, Peng L. Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions. Molecules. 2026; 31(3):426. https://doi.org/10.3390/molecules31030426

Xing, Yanxia, He Zhu, Mengqi Li, Yanfei Yang, Mengliu Zhu, Yushu Wang, Zien Li, Baochen Xu, Yang Yu, and Lizeng Peng. 2026. "Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions" Molecules 31, no. 3: 426. https://doi.org/10.3390/molecules31030426

Xing, Y., Zhu, H., Li, M., Yang, Y., Zhu, M., Wang, Y., Li, Z., Xu, B., Yu, Y., & Peng, L. (2026). Processing Suitability and Flavor Profiles of Wagyu Beef Tallow from Different Anatomical Regions. Molecules, 31(3), 426. https://doi.org/10.3390/molecules31030426