Species synergy effects on milky aroma are conditioned by moisture-gradient driven pore evolution of protein–fat networks in fermented sausages - Futong Song; Ruren Li; Di Zhang; Jiaqi Zhao; Yafang Yao; Nan Zhang; Liangyan Rong (Meat Science, 2026)

Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs - Zhimei Tian; Miao Yu; Yiyan Cui; Dun Deng; Min Song; Zhichang Liu; Ting Rong; Zhenming Li; Xianyong Ma (Meat Science, 2025)