Yang, G.; Chen, M.; Lu, X.; Zhang, G.; Wang, K.; Su, X.; Gao, A.
Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs. Agriculture 2025, 15, 1265.
https://doi.org/10.3390/agriculture15121265
AMA Style
Yang G, Chen M, Lu X, Zhang G, Wang K, Su X, Gao A.
Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs. Agriculture. 2025; 15(12):1265.
https://doi.org/10.3390/agriculture15121265
Chicago/Turabian Style
Yang, Guang, Meiru Chen, Xinyu Lu, Gaowei Zhang, Ke Wang, Xiangtan Su, and Aiqin Gao.
2025. "Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs" Agriculture 15, no. 12: 1265.
https://doi.org/10.3390/agriculture15121265
APA Style
Yang, G., Chen, M., Lu, X., Zhang, G., Wang, K., Su, X., & Gao, A.
(2025). Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs. Agriculture, 15(12), 1265.
https://doi.org/10.3390/agriculture15121265
