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    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

    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 by Shipeng Ge, Lijuan Han, Shengzhen Hou, Zhenzhen Yuan, Linsheng Gui, Shengnan Sun, Chao Yang, Zhiyou Wang, Baochun Yang

    Published 2025-06-01
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