Application of GC-IMS, GC-MS, and LC-MS/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak - Yandong Kang; Xingdong Wang; Ling Xiong; Jie Pei; Ziqiang Ding; Shaoke Guo; Mengli Cao; Pengjia Bao; Xiaoyun Wu; Min Chu; Chunnian Liang; Xian Guo (Food Bioscience, 2024)