Analysis of volatile compounds and flavor fingerprint in Jingyuan lamb of different ages using gas chromatography–ion mobility spectrometry (GC–IMS)

Publication date: Available online 23 January 2021Source: Meat ScienceAuthor(s): Fang Wang, Yaqing Gao, Hongbo Wang, Bin Xi, Xiaona He, Xiaoling Yang, Weihong Li

Source: Meat Science - January 24, 2021 Category: Food Science Source Type: research