Article Versions Notes

Shi H, Chen S, Zhou W, Xu J, Yang Z, Guo L, Li Q, Guo Q, Duan Y, Li J, et al. A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs. Foods. 2025; 14(11):1935. https://doi.org/10.3390/foods14111935

Shi, Hanjing, Sisi Chen, Wenyue Zhou, Junfei Xu, Zekun Yang, Liu Guo, Qilong Li, Qiuping Guo, Yehui Duan, Jianzhong Li, and et al. 2025. "A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs" Foods 14, no. 11: 1935. https://doi.org/10.3390/foods14111935

Shi, H., Chen, S., Zhou, W., Xu, J., Yang, Z., Guo, L., Li, Q., Guo, Q., Duan, Y., Li, J., & Li, F. (2025). A Comprehensive Characterization of the Differences in Meat Quality, Nonvolatile and Volatile Flavor Substances Between Taoyuan Black and Duroc Pigs. Foods, 14(11), 1935. https://doi.org/10.3390/foods14111935