Published in
Elsevier, Meat Science, (175), p. 108449, 2021
DOI: 10.1016/j.meatsci.2021.108449
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Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)
Journal article published in 2021 by
Fang Wang,
Yaqing Gao,
Hongbo Wang,
Bin Xi,
Xiaona He,
Xiaoling Yang,
Weihong Li
This paper was not found in any repository, but could be made available legally by the author.
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