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The article
Composition of free and peptide-bound amino acids in beef chuck, loin, and round cuts1,2
Guoyao Wu, H. R. Cross, Kerri B. Gehring, J.W. Savell, Ashley N. Arnold, Shalene H. McNeill
- Rank
- 7 of 1,372
- Percentile
- top 0.6%
- Where
- Journal of Animal Science, 2016
- Citations
- 112
From the 2016 list, OpenAlex counts as of 2026-10-29.
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