Order Article Reprints

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

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

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