Ma, Y.; Li, N.; Maimaitijiang, J.; Ma, Q.; Bi, S.; Liu, Y.; Chen, Y.; Abulikemu, B.
Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics. Foods 2026, 15, 2994.
https://doi.org/10.3390/foods15172994
AMA Style
Ma Y, Li N, Maimaitijiang J, Ma Q, Bi S, Liu Y, Chen Y, Abulikemu B.
Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics. Foods. 2026; 15(17):2994.
https://doi.org/10.3390/foods15172994
Chicago/Turabian Style
Ma, Yanni, Na Li, Jiemila Maimaitijiang, Qian Ma, Shijie Bi, Yana Liu, Yong Chen, and Batuer Abulikemu.
2026. "Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics" Foods 15, no. 17: 2994.
https://doi.org/10.3390/foods15172994
APA Style
Ma, Y., Li, N., Maimaitijiang, J., Ma, Q., Bi, S., Liu, Y., Chen, Y., & Abulikemu, B.
(2026). Analysis of Differences in Flavor Precursors Between Fast and Slow Muscles of Turpan Black Sheep Based on Lipidomics and Proteomics. Foods, 15(17), 2994.
https://doi.org/10.3390/foods15172994
