Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis

por Liu, Jiqian, Han, Lijuan, Han, Wenzheng, Gui, Linsheng, Yuan, Zhenzhen, Hou, Shengzhen, Wang, Zhiyou, Yang, Baochun, Raza, Sayed Haidar Abbas, Alowais, Abdulaziz Faisal Saleh, Alraddadi, Alaa Ahmed, Alanazi, Anwar Mohammed
Publicado 2022