Ge, S.; Han, L.; Hou, S.; Yuan, Z.; Gui, L.; Sun, S.; Yang, C.; Wang, Z.; Yang, B.
Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC–IMS, and GC–MS. Foods 2025, 14, 2181.
https://doi.org/10.3390/foods14132181
AMA Style
Ge S, Han L, Hou S, Yuan Z, Gui L, Sun S, Yang C, Wang Z, Yang B.
Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC–IMS, and GC–MS. Foods. 2025; 14(13):2181.
https://doi.org/10.3390/foods14132181
Chicago/Turabian Style
Ge, Shipeng, Lijuan Han, Shengzhen Hou, Zhenzhen Yuan, Linsheng Gui, Shengnan Sun, Chao Yang, Zhiyou Wang, and Baochun Yang.
2025. "Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC–IMS, and GC–MS" Foods 14, no. 13: 2181.
https://doi.org/10.3390/foods14132181
APA Style
Ge, S., Han, L., Hou, S., Yuan, Z., Gui, L., Sun, S., Yang, C., Wang, Z., & Yang, B.
(2025). Influence of Cooking Methods on Flavor Parameters and Sensory Quality of Tibetan Sheep Meat Examined Using an Electronic Nose, an Electronic Tongue, GC–IMS, and GC–MS. Foods, 14(13), 2181.
https://doi.org/10.3390/foods14132181
