Article Versions Notes

Wang Y, Liu X, Wang Y, Zhao G, Wen J, Cui H. Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species. Foods. 2022; 11(22):3586. https://doi.org/10.3390/foods11223586

Wang, Yanke, Xiaojing Liu, Yongli Wang, Guiping Zhao, Jie Wen, and Huanxian Cui. 2022. "Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species" Foods 11, no. 22: 3586. https://doi.org/10.3390/foods11223586

Wang, Y., Liu, X., Wang, Y., Zhao, G., Wen, J., & Cui, H. (2022). Metabolomics-Based Analysis of the Major Taste Contributors of Meat by Comparing Differences in Muscle Tissue between Chickens and Common Livestock Species. Foods, 11(22), 3586. https://doi.org/10.3390/foods11223586