Author

Aygul Alim

Zhuhai College of Science and TechnologyORCID 0000-0003-2989-2498Unclaimed ORCID profile · follow to get notified of new preprints

Biology Disciplines

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2025-2025 · peak 1/yr

1 paper

BiochemistrybioRxivPreprintFeb 16, 2025

This study analyzes aroma compound changes in Kebab during storage and explores consumer preferences using GC-IMS and molecular docking.

DOI 10.1101/2025.02.16.638556