Flavor characteristics of Shitou goose meat cooked using different methods based on sensory analysis and GC-IMS technology.

Wang G, Su Y, Wu X, Nan H, Zhang G, Cen P, Jia Y, Liu F, Luo Z

DOI: 10.1039/d6ra03024f
Published: 2026 Sep 3
Container: RSC advances
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1039/d6ra03024f,
  title = {Flavor characteristics of Shitou goose meat cooked using different methods based on sensory analysis and GC-IMS technology.},
  author = {Wang G and Su Y and Wu X and Nan H and Zhang G and Cen P and Jia Y and Liu F and Luo Z},
  year = {2026},
  journal = {RSC advances},
  doi = {10.1039/d6ra03024f},
  url = {https://doi.org/10.1039/d6ra03024f}
}

RIS

TY  - JOUR
TI  - Flavor characteristics of Shitou goose meat cooked using different methods based on sensory analysis and GC-IMS technology.
AU  - Wang G
AU  - Su Y
AU  - Wu X
AU  - Nan H
AU  - Zhang G
AU  - Cen P
AU  - Jia Y
AU  - Liu F
AU  - Luo Z
PY  - 2026
JO  - RSC advances
DO  - 10.1039/d6ra03024f
UR  - https://doi.org/10.1039/d6ra03024f
ER  -

APA

G, W., Y, S., X, W., H, N., G, Z., P, C., Y, J., F, L., & Z, L. (2026). Flavor characteristics of Shitou goose meat cooked using different methods based on sensory analysis and GC-IMS technology.. RSC advances. https://doi.org/10.1039/d6ra03024f

Source records

pubmed · retrieved 2026-09-25T04:30:49.455Z