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Zhang T, Niu Q, Wang T, Zheng X, Li H, Gao X, Chen Y, Gao H, Zhang L, Liu GE, et al. Comparative Transcriptomic Analysis Reveals Diverse Expression Pattern Underlying Fatty Acid Composition among Different Beef Cuts. Foods. 2022; 11(1):117. https://doi.org/10.3390/foods11010117

Zhang, Tianliu, Qunhao Niu, Tianzhen Wang, Xu Zheng, Haipeng Li, Xue Gao, Yan Chen, Huijiang Gao, Lupei Zhang, George E. Liu, and et al. 2022. "Comparative Transcriptomic Analysis Reveals Diverse Expression Pattern Underlying Fatty Acid Composition among Different Beef Cuts" Foods 11, no. 1: 117. https://doi.org/10.3390/foods11010117

Zhang, T., Niu, Q., Wang, T., Zheng, X., Li, H., Gao, X., Chen, Y., Gao, H., Zhang, L., Liu, G. E., Li, J., & Xu, L. (2022). Comparative Transcriptomic Analysis Reveals Diverse Expression Pattern Underlying Fatty Acid Composition among Different Beef Cuts. Foods, 11(1), 117. https://doi.org/10.3390/foods11010117