Author

Chang Liu

Institution: Inner Mongolia Agricultural University

Observed institution: Inner Mongolia Agricultural University

ORCID: 0000-0002-7622-4014

Observed ORCID: 0000-0002-7622-4014

OpenAlex ID: A5015719447

Effect of dietary probiotics supplementation on meat quality, volatile flavor compounds, muscle fiber characteristics, and antioxidant capacity in lambs

2022 · Chang Liu, Yanru Hou, et al. · Food Science & Nutrition · 58

Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging

2022 · Lu Dou, Chang Liu, et al. · Journal of Food Science · 34

Dietary linseed supplementation improves meat quality and flavor of sheep by altering muscle fiber characteristics and antioxidant capacity

2023 · Yanru Hou, Chang Liu, et al. · Animal Science Journal · 8

Dietary Linseed Supplementation Improves Meat Quality of Sheep by Altering Muscle Fiber Characteristics and Antioxidative Capacity

2020 · Yanru Hou, Chang Liu, et al. · Research Square

Works count: 4

Citation count: 100

H-index: 3

I10-index: 2