Kuang, L.; He, E.; Zhou, L.; Lou, A.; Liu, Y.; Quan, W.; Shen, Q.
Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage. Foods 2025, 14, 1139.
https://doi.org/10.3390/foods14071139
AMA Style
Kuang L, He E, Zhou L, Lou A, Liu Y, Quan W, Shen Q.
Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage. Foods. 2025; 14(7):1139.
https://doi.org/10.3390/foods14071139
Chicago/Turabian Style
Kuang, Liusha, Enqi He, Lei Zhou, Aihua Lou, Yan Liu, Wei Quan, and Qingwu Shen.
2025. "Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage" Foods 14, no. 7: 1139.
https://doi.org/10.3390/foods14071139
APA Style
Kuang, L., He, E., Zhou, L., Lou, A., Liu, Y., Quan, W., & Shen, Q.
(2025). Dynamic Changes in Meat Quality, Volatile Organic Compounds, and Microbial Community of Xiangxi Yellow Cattle Beef During Chilled Storage. Foods, 14(7), 1139.
https://doi.org/10.3390/foods14071139