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Peer-reviewedCC BYFood chemistry: X

Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China

  • Can Xiang1
  • Xue Dai2
  • Zhaojun Chen3
  • Chunjiang Zhang2
  • Dequan Zhang2
  • Sining Li4
  • Caiyan Huang2
4 affiliations
  1. 1Department of Flavor Chemistry (150h), Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstraße 12, 70599 Stuttgart, Germany
  2. 2Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science and Technology Center, Chengdu 610213, China
  3. 3Guizhou Provincial Academy of Agricultural Sciences, Guiyang 550000, China
  4. 4College of Pharmacy and Food, Southwest Minzu University, Chengdu 610041, China
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Cite

BibTeXRIS
BibTeX
@article{xiang2026integrated,
  title = {{Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China}},
  author = {Can Xiang and Xue Dai and Zhaojun Chen and Chunjiang Zhang and Dequan Zhang and Sining Li and Caiyan Huang},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13660535},
  note = {CC BY},
}
RIS
TY  - JOUR
TI  - Integrated characterization of aroma, taste, and sensory properties of four commercial mutton soups from different regions of China
AU  - Can Xiang
AU  - Xue Dai
AU  - Zhaojun Chen
AU  - Chunjiang Zhang
AU  - Dequan Zhang
AU  - Sining Li
AU  - Caiyan Huang
PY  - 2026
DA  - 2026/10/01
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13660535
SN  - 2590-1575
ER  -