Article Versions Notes

Zhao X, Feng J, Laghi L, Deng J, Dao X, Tang J, Ji L, Zhu C, Picone G. Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue. Foods. 2023; 12(11):2194. https://doi.org/10.3390/foods12112194

Zhao, Xin, Jianying Feng, Luca Laghi, Jing Deng, Xiaofang Dao, Junni Tang, Lili Ji, Chenglin Zhu, and Gianfranco Picone. 2023. "Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue" Foods 12, no. 11: 2194. https://doi.org/10.3390/foods12112194

Zhao, X., Feng, J., Laghi, L., Deng, J., Dao, X., Tang, J., Ji, L., Zhu, C., & Picone, G. (2023). Characterization of Flavor Profile of “Nanx Wudl” Sour Meat Fermented from Goose and Pork Using Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Electronic Nose and Tongue. Foods, 12(11), 2194. https://doi.org/10.3390/foods12112194