Article Versions Notes

Yuan Z, Ge L, Zhang W, Lv X, Wang S, Cao X, Sun W. Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data. Foods. 2022; 11(8):1068. https://doi.org/10.3390/foods11081068

Yuan, Zehu, Ling Ge, Weibo Zhang, Xiaoyang Lv, Shanhe Wang, Xiukai Cao, and Wei Sun. 2022. "Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data" Foods 11, no. 8: 1068. https://doi.org/10.3390/foods11081068

Yuan, Z., Ge, L., Zhang, W., Lv, X., Wang, S., Cao, X., & Sun, W. (2022). Preliminary Results about Lamb Meat Tenderness Based on the Study of Novel Isoforms and Alternative Splicing Regulation Pathways Using Iso-seq, RNA-seq and CTCF ChIP-seq Data. Foods, 11(8), 1068. https://doi.org/10.3390/foods11081068