Article Versions Notes

Liu J, Han L, Han W, Gui L, Yuan Z, Hou S, Wang Z, Yang B, Raza SHA, Alowais AFS, et al. Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis. Molecules. 2023; 28(1):165. https://doi.org/10.3390/molecules28010165

Liu, Jiqian, Lijuan Han, Wenzheng Han, Linsheng Gui, Zhenzhen Yuan, Shengzhen Hou, Zhiyou Wang, Baochun Yang, Sayed Haidar Abbas Raza, Abdulaziz Faisal Saleh Alowais, and et al. 2023. "Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis" Molecules 28, no. 1: 165. https://doi.org/10.3390/molecules28010165

Liu, J., Han, L., Han, W., Gui, L., Yuan, Z., Hou, S., Wang, Z., Yang, B., Raza, S. H. A., Alowais, A. F. S., Alraddadi, A. A., & Alanazi, A. M. (2023). Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis. Molecules, 28(1), 165. https://doi.org/10.3390/molecules28010165