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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

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

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