Xiao, L.; Cui, L.; Lapu, M.; Bai, T.; Wang, J.; Guo, X.; Liu, D.; Liu, M.; Wang, X.
The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C). Foods 2025, 14, 1653.
https://doi.org/10.3390/foods14091653
AMA Style
Xiao L, Cui L, Lapu M, Bai T, Wang J, Guo X, Liu D, Liu M, Wang X.
The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C). Foods. 2025; 14(9):1653.
https://doi.org/10.3390/foods14091653
Chicago/Turabian Style
Xiao, Longquan, Lin Cui, Molazi Lapu, Ting Bai, Juan Wang, Xiaoying Guo, Dayu Liu, Mingxue Liu, and Xinhui Wang.
2025. "The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C)" Foods 14, no. 9: 1653.
https://doi.org/10.3390/foods14091653
APA Style
Xiao, L., Cui, L., Lapu, M., Bai, T., Wang, J., Guo, X., Liu, D., Liu, M., & Wang, X.
(2025). The Structure, Assembly Processes of Microbial Communities and Their Effects on the Quality of Goat MEAT During Chilled Storage (4 °C). Foods, 14(9), 1653.
https://doi.org/10.3390/foods14091653
