Ren, Y., Zhou, L., Shi, Y., Yu, Y., Xing, W., Zhao, Q., . . . Tang, C. (2024). Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, 10(16), . https://doi.org/10.1016/j.heliyon.2024.e36382

Ren, Yimeng, et al. "Effect of Alterations in Phospholipids and Free Fatty Acids on Aroma-active Compounds in Instant-boiled Chuck Tender, Sirloin and Silverside Beef." Heliyon 10, no. 16 (2024). https://doi.org/10.1016/j.heliyon.2024.e36382.

Ren, Yimeng, et al. "Effect of Alterations in Phospholipids and Free Fatty Acids on Aroma-active Compounds in Instant-boiled Chuck Tender, Sirloin and Silverside Beef." Heliyon, vol. 10, no. 16, 2024, https://doi.org/10.1016/j.heliyon.2024.e36382.