Article Versions Notes

Li H, Wu J, Luo Y, Yao Z, Li X, Ji Y, Li B, Xin H, Hu B, Wang S, et al. Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs. Foods. 2025; 14(21):3591. https://doi.org/10.3390/foods14213591

Li, Hao, Jie Wu, Yizhi Luo, Zekai Yao, Xinxin Li, Yebiao Ji, Baohong Li, Haiyun Xin, Bin Hu, Sutian Wang, and et al. 2025. "Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs" Foods 14, no. 21: 3591. https://doi.org/10.3390/foods14213591

Li, H., Wu, J., Luo, Y., Yao, Z., Li, X., Ji, Y., Li, B., Xin, H., Hu, B., Wang, S., Cheng, L., Wang, Y., Yang, M., Wu, Z., Yang, J., Zheng, E., & Meng, F. (2025). Muscle Fibers, Free Amino Acids, and Enhanced Mitochondrial Function Explain the Unique Meat Quality of Tibetan Pigs. Foods, 14(21), 3591. https://doi.org/10.3390/foods14213591