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Peer-reviewedCC BY-NC-NDFood chemistry: X

Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry

  • Xiaohan Jia1
  • Xinhui Wang1
  • Zhiping Zhao1
  • Chong Wang2
  • Caihong Shen3
  • Zonghua Ao3
  • Yanyan Liu2
  • Xin Nie2
  • Guanghong Zhou4
4 affiliations
  1. 1Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China
  2. 2College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China
  3. 3Solid-state Brewing Technology Innovation Center of Sichuan, Luzhou 646000, China
  4. 4State 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
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Cite

BibTeXRIS
BibTeX
@article{jia2026elucidating,
  title = {{Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry}},
  author = {Xiaohan Jia and Xinhui Wang and Zhiping Zhao and Chong Wang and Caihong Shen and Zonghua Ao and Yanyan Liu and Xin Nie and Guanghong Zhou},
  journal = {Food chemistry: X},
  year = {2026},
  month = oct,
  url = {https://europepmc.org/article/PMC/PMC13658903},
  note = {CC BY-NC-ND},
}
RIS
TY  - JOUR
TI  - Elucidating the quality improvement mechanism of classic-aroma Baijiu in sautéed lamb slices with scallion via molecular sensory science and flavor chemistry
AU  - Xiaohan Jia
AU  - Xinhui Wang
AU  - Zhiping Zhao
AU  - Chong Wang
AU  - Caihong Shen
AU  - Zonghua Ao
AU  - Yanyan Liu
AU  - Xin Nie
AU  - Guanghong Zhou
PY  - 2026
DA  - 2026/10/01
JO  - Food chemistry: X
UR  - https://europepmc.org/article/PMC/PMC13658903
SN  - 2590-1575
ER  -