Article Versions Notes

Wei M, Liu X, Xie P, Lei Y, Yu H, Han A, Xie L, Jia H, Lin S, Bai Y, et al. Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. Molecules. 2022; 27(11):3593. https://doi.org/10.3390/molecules27113593

Wei, Meng, Xiaochang Liu, Peng Xie, Yuanhua Lei, Haojie Yu, Aiyun Han, Libin Xie, Hongliang Jia, Shaohua Lin, Yueyu Bai, and et al. 2022. "Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation" Molecules 27, no. 11: 3593. https://doi.org/10.3390/molecules27113593

Wei, M., Liu, X., Xie, P., Lei, Y., Yu, H., Han, A., Xie, L., Jia, H., Lin, S., Bai, Y., Sun, B., & Zhang, S. (2022). Characterization of Volatile Profiles and Correlated Contributing Compounds in Pan-Fried Steaks from Different Chinese Yellow Cattle Breeds through GC-Q-Orbitrap, E-Nose, and Sensory Evaluation. Molecules, 27(11), 3593. https://doi.org/10.3390/molecules27113593