Article Versions Notes

Zhang B, Cao M, Wang X, Guo S, Ding Z, Kang Y, Hu L, Xiong L, Pei J, Ma Y, et al. The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat. Foods. 2024; 13(15):2364. https://doi.org/10.3390/foods13152364

Zhang, Ben, Mengli Cao, Xingdong Wang, Shaoke Guo, Ziqiang Ding, Yandong Kang, Liyan Hu, Lin Xiong, Jie Pei, Yi Ma, and et al. 2024. "The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat" Foods 13, no. 15: 2364. https://doi.org/10.3390/foods13152364

Zhang, B., Cao, M., Wang, X., Guo, S., Ding, Z., Kang, Y., Hu, L., Xiong, L., Pei, J., Ma, Y., & Guo, X. (2024). The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat. Foods, 13(15), 2364. https://doi.org/10.3390/foods13152364