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Effects of different heat treatment methods on Tan lamb flavor: An integrated approach with GC × GC-TOF-MS, GC-IMS, Lipidomics, and multispectral techniques

Heyu Zhang; Dongsong Yang; Shuang Bai; Qingqing Cao; Lingping Zhang; Wenlin Yang; Ruiming Luo
Food Research International · Vol. 231 · pp. 118619 · 2026
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2026-05-01
Publication Year2026
Volume231
Pages118619
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2026.118619
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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