Formation and retention of aroma compounds in pigeons roasted by circulating non-fried roast technique by means of UHPLC-HRMS and GC-O-MS - Huan Liu; Jingyu Li; Yuping Zhang; Lin Li; Hansheng Gong; Lixuan Tan; Peng Gao; Pi Li; Jiangtao Xing; Bin Liang; Jianxun Li (Food Chemistry, 2024)