Effects of thyme (Thymus vulgaris L.) polyphenol addition on the flavor profiles of stewed lamb meat using SPME-GC-MS and E-nose
Fuente:
Journal of Agriculture and Food Research
Publication date: December 2025Source: Journal of Agriculture and Food Research, Volume 24Author(s): Shuaifei Liu, Wanying He, Peng Wang, Honglei Tian, Jingzhang Geng, Ping Zhan, Yonghuan Liu