Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof
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Xu, J.; Wang, Q.; Wang, Y.; Bao, M.; Sun, X.; Li, Y. Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods 2024, 13, 174. https://doi.org/10.3390/foods13010174
Xu J, Wang Q, Wang Y, Bao M, Sun X, Li Y. Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods. 2024; 13(1):174. https://doi.org/10.3390/foods13010174
Chicago/Turabian StyleXu, Jie, Qiang Wang, Yimeng Wang, Menghuan Bao, Xiaomei Sun, and Yongjun Li. 2024. "Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof" Foods 13, no. 1: 174. https://doi.org/10.3390/foods13010174
APA StyleXu, J., Wang, Q., Wang, Y., Bao, M., Sun, X., & Li, Y. (2024). Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof. Foods, 13(1), 174. https://doi.org/10.3390/foods13010174