Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak
| Autor: | Kang, Yandong, Wang, Xingdong, Xiong, Ling, Pei, Jie, Ding, Ziqiang, Guo, Shaoke, Cao, Mengli, Bao, Pengjia, Wu, Xiaoyun, Chu, Min, Liang, Chunnian, Guo, Xian |
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| Zdroj: | In Food Bioscience June 2024 59 |
| Databáze: | ScienceDirect |
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