Based on sensory evaluation, E-nose, and GC-IMS analysis of volatile component differences in various kinds of sheep fats

发表于 2026-8-22 19:08:24

期刊：Natural Product Research

文献作者：Yaping Wang; Xiaolei Tang; Xitong Yuan; Hanying Xu; Yuxi Liu; Yaling Yang; Zhihui Lin; Siming Wang; Bin Qi; Li Liu

出版日期：--

DOI号：10.1080/14786419.2026.2631185

下载链接：https://www.tandfonline.com/doi/pdf/10.1080/14786419.2026.2631185

文献链接：https://doi.org/10.1080/14786419.2026.2631185

当前文献来源于 Informa UK Limited。

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[taylor&francis] Based on sensory evaluation, E-nose, and GC-IMS analysis of volatile component differences in various kinds of sheep fats

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