Wu, X.; Zuo, Z.; Li, J.; Fu, J.; Zhong, J.; Wang, H.; Shi, H.; Huang, Y.; Wang, H.
Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of Longissimus lumborum of Yak (Bos grunniens). Foods 2025, 14, 2102.
https://doi.org/10.3390/foods14122102
AMA Style
Wu X, Zuo Z, Li J, Fu J, Zhong J, Wang H, Shi H, Huang Y, Wang H.
Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of Longissimus lumborum of Yak (Bos grunniens). Foods. 2025; 14(12):2102.
https://doi.org/10.3390/foods14122102
Chicago/Turabian Style
Wu, Xia, Zizhen Zuo, Jiajia Li, Jianhui Fu, Jincheng Zhong, Hui Wang, Haitao Shi, Yanling Huang, and Haibo Wang.
2025. "Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of Longissimus lumborum of Yak (Bos grunniens)" Foods 14, no. 12: 2102.
https://doi.org/10.3390/foods14122102
APA Style
Wu, X., Zuo, Z., Li, J., Fu, J., Zhong, J., Wang, H., Shi, H., Huang, Y., & Wang, H.
(2025). Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of Longissimus lumborum of Yak (Bos grunniens). Foods, 14(12), 2102.
https://doi.org/10.3390/foods14122102
