Flavor characteristics of beef from different breeds: multi-dimensional integrated analysis via UHPLC-MS/MS, GC×GC-TOFMS, and chemometrics
- DOI
- 10.1016/j.foodres.2026.121002
- Published
- 2026-12
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.121002,
title = {Flavor characteristics of beef from different breeds: multi-dimensional integrated analysis via UHPLC-MS/MS, GC×GC-TOFMS, and chemometrics},
author = {Qian Li and Chao He and Yuzhu Sha and Shangwu Ma and Lingyun Zhang and Shengguo Zhao},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.121002},
url = {https://doi.org/10.1016/j.foodres.2026.121002}
}RIS
TY - JOUR TI - Flavor characteristics of beef from different breeds: multi-dimensional integrated analysis via UHPLC-MS/MS, GC×GC-TOFMS, and chemometrics AU - Qian Li AU - Chao He AU - Yuzhu Sha AU - Shangwu Ma AU - Lingyun Zhang AU - Shengguo Zhao PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.121002 UR - https://doi.org/10.1016/j.foodres.2026.121002 ER -
APA
Li, Q., He, C., Sha, Y., Ma, S., Zhang, L., & Zhao, S. (2026). Flavor characteristics of beef from different breeds: multi-dimensional integrated analysis via UHPLC-MS/MS, GC×GC-TOFMS, and chemometrics. Food Research International. https://doi.org/10.1016/j.foodres.2026.121002
Source records
- crossref · retrieved 2026-11-05T20:31:19.808Z