Setyabrata, D.; Vierck, K.; Sheets, T.R.; Legako, J.F.; Cooper, B.R.; Johnson, T.A.; Kim, Y.H.B.
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Metabolites 2022, 12, 472.
https://doi.org/10.3390/metabo12060472
AMA Style
Setyabrata D, Vierck K, Sheets TR, Legako JF, Cooper BR, Johnson TA, Kim YHB.
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Metabolites. 2022; 12(6):472.
https://doi.org/10.3390/metabo12060472
Chicago/Turabian Style
Setyabrata, Derico, Kelly Vierck, Tessa R. Sheets, Jerrad F. Legako, Bruce R. Cooper, Timothy A. Johnson, and Yuan H. Brad Kim.
2022. "Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches" Metabolites 12, no. 6: 472.
https://doi.org/10.3390/metabo12060472
APA Style
Setyabrata, D., Vierck, K., Sheets, T. R., Legako, J. F., Cooper, B. R., Johnson, T. A., & Kim, Y. H. B.
(2022). Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches. Metabolites, 12(6), 472.
https://doi.org/10.3390/metabo12060472
