Effect of Chinese traditional spices on the flavor compounds of stewed goat meat
- DOI
- 10.1016/j.foodchem.2025.146896
- Published
- 2025-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.146896,
title = {Effect of Chinese traditional spices on the flavor compounds of stewed goat meat},
author = {Huiyun Pang and Qingli Shi and Yijia Huang and Zhi Zhang and Yiming Jia and Xiangwei Chen and Hongfei Fu and Yequn Wang and Zhenna Zhang and Yunyang Wang},
year = {2025},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.146896},
url = {https://doi.org/10.1016/j.foodchem.2025.146896}
}RIS
TY - JOUR TI - Effect of Chinese traditional spices on the flavor compounds of stewed goat meat AU - Huiyun Pang AU - Qingli Shi AU - Yijia Huang AU - Zhi Zhang AU - Yiming Jia AU - Xiangwei Chen AU - Hongfei Fu AU - Yequn Wang AU - Zhenna Zhang AU - Yunyang Wang PY - 2025 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.146896 UR - https://doi.org/10.1016/j.foodchem.2025.146896 ER -
APA
Pang, H., Shi, Q., Huang, Y., Zhang, Z., Jia, Y., Chen, X., Fu, H., Wang, Y., Zhang, Z., & Wang, Y. (2025). Effect of Chinese traditional spices on the flavor compounds of stewed goat meat. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.146896
Source records
- crossref · retrieved 2026-11-10T20:09:10.764Z