{
  "abstract": null,
  "abstract_shown": false,
  "affiliations": [
    "Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China",
    "College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China",
    "Solid-state Brewing Technology Innovation Center of Sichuan, Luzhou 646000, China",
    "State Key Laboratory of Meat Quality Control and Cultured Meat Development; Key Laboratory of Meat Products Processing, Ministry of Agriculture; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China"
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 9,
  "authors": [
    {
      "affs": [
        0
      ],
      "name": "Xiaohan Jia"
    },
    {
      "affs": [
        0
      ],
      "name": "Xinhui Wang"
    },
    {
      "affs": [
        0
      ],
      "name": "Zhiping Zhao"
    },
    {
      "affs": [
        1
      ],
      "name": "Chong Wang"
    },
    {
      "affs": [
        2
      ],
      "name": "Caihong Shen"
    },
    {
      "affs": [
        2
      ],
      "name": "Zonghua Ao"
    },
    {
      "affs": [
        1
      ],
      "name": "Yanyan Liu"
    },
    {
      "affs": [
        1
      ],
      "name": "Xin Nie"
    },
    {
      "affs": [
        3
      ],
      "name": "Guanghong Zhou"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/5br2dye0q7kt2.bib",
  "cited_by": 0,
  "doi": null,
  "fulltext_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658903/?tool=EBI",
  "id": "5br2dye0q7kt2",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/PMC/PMC13658903",
  "language": "eng",
  "licence": "CC-BY-NC-ND",
  "licence_label": "CC BY-NC-ND",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by-nc-nd/4.0/",
  "metadata_licence": null,
  "native_subjects": [],
  "openalex": null,
  "pdf_url": "https://www.ncbi.nlm.nih.gov/pmc/articles/PMC13658903/pdf/?tool=EBI",
  "pmcid": "PMC13658903",
  "pmid": null,
  "published": "2026-10-01",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/5br2dye0q7kt2.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:35Z",
      "native_id": "PMC:PMC13658903",
      "source": "europepmc",
      "url": "https://europepmc.org/article/PMC/PMC13658903"
    }
  ],
  "subjects": [],
  "title": "Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry",
  "title_text": "Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:35Z",
  "url": "https://research.draconitic.com/paper/5br2dye0q7kt2",
  "venue": "Food chemistry: X",
  "versions": []
}