Abstract
This study optimized processing parameters of plain-boiled and sauce-stewed Shitou goose meat, identified 76 volatile compounds
via
GC-IMS, and revealed spice-derived terpenoids drive their flavor differences.
Yinglin Su, Xuehua Wu, Haixiang Nan, Guoyang Zhang, Peiyan Cen, Yingmei Jia, Fa Liu, Zhihui Luo
Abstract
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