Article Versions Notes

Zhang T, Wang T, Gao Y, Sheng J, Rushdi HE, Li W, Sun Y, Fu T, Lin F, Gao T, et al. Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences. Foods. 2025; 14(5):716. https://doi.org/10.3390/foods14050716

Zhang, Tianliu, Tingting Wang, Yanhao Gao, Jiashun Sheng, Hossam E. Rushdi, Wentao Li, Yu Sun, Tong Fu, Feng Lin, Tengyun Gao, and et al. 2025. "Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences" Foods 14, no. 5: 716. https://doi.org/10.3390/foods14050716

Zhang, T., Wang, T., Gao, Y., Sheng, J., Rushdi, H. E., Li, W., Sun, Y., Fu, T., Lin, F., Gao, T., & Liu, S. (2025). Flavor, Lipid, and Transcriptomic Profiles of Chinese Wagyu Beef Cuts: Insights into Meat Quality Differences. Foods, 14(5), 716. https://doi.org/10.3390/foods14050716