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Betaine improves lamb meat quality with oxidative muscle fiber remodeling and enhanced amino acid-derived taste potential

Bo Zhang; Lele Zhang; Ke Xing; Zheng Liu; Youchang Duan; Huizhen Lu; Xiuheng Xue; Caiyun Fan; Zheng Sun; Jianbo Cheng; Yanfeng Xue
Food Chemistry · Vol. 526 · pp. 150579 · 2026
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Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-10-01
Publication Year2026
Volume526
Pages150579
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.150579
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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