Fei Fang

The formation of key aroma compounds in roasted mutton during the traditional charcoal process

Huan Liu, Teng Hui, Fei Fang et al. · Meat Science · 2021 · 78 citations

Agriculture, Food Science, Food Analysis +13

Characterization and Discrimination of Key Aroma Compounds in Pre- and Postrigor Roasted Mutton by GC-O-MS, GC E-Nose and Aroma Recombination Experiments

Huan Liu, Teng Hui, Fei Fang et al. · Foods · 2021 · 47 citations · Full text

Agriculture, Food Science, Food Analysis +13

Consumer preference, behaviour and perception about lamb meat in China

Shaobo Li, Xin Li, Qianli Ma et al. · Meat Science · 2022 · 40 citations

Agriculture, Food Science, Marketing +12

Effects of chilling rate on the freshness and microbial community composition of lamb carcasses

Ce Liang, Dequan Zhang, Xiangyuan Wen et al. · LWT · 2021 · 36 citations · Full text

Agriculture, Animal Sciences, Microbiology +17

Impact of Chilling Rate on the Evolution of Volatile and Non-Volatile Compounds in Raw Lamb Meat during Refrigeration

Can Xiang, Shaobo Li, Huan Liu et al. · Foods · 2021 · 28 citations · Full text

Agriculture, Food Science, Food Analysis +16