Article Versions Notes

Liu H, Hui T, Fang F, Ma Q, Li S, Zhang D, Wang Z. Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. Foods. 2021; 10(10):2387. https://doi.org/10.3390/foods10102387

Liu, Huan, Teng Hui, Fei Fang, Qianli Ma, Shaobo Li, Dequan Zhang, and Zhenyu Wang. 2021. "Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments" Foods 10, no. 10: 2387. https://doi.org/10.3390/foods10102387

Liu, H., Hui, T., Fang, F., Ma, Q., Li, S., Zhang, D., & Wang, Z. (2021). Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments. Foods, 10(10), 2387. https://doi.org/10.3390/foods10102387