ArticleFoods (Basel, Switzerland)2023
Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Comparative evaluation of yak ghee and crossbred yak ghee: lipid composition, volatile flavour constituents, and microbial community dynamics.Food chemistry: X · 2026Article
- Dynamics of flavor compounds and microbial communities in sour cream with different fat contents.Food chemistry: X · 2026Article
- Comparative study of the physicochemical properties, volatile compounds, and bacterial microbiota in commercial and traditional yak yogurt from the Qinghai-Tibet plateau.Food chemistry: X · 2026Article
- Multi-index quality evaluation of licorice from six Chinese origins using entropy factor analysis and systematic clustering.BMC plant biology · 2026Article
- Impact of Packaging Methods on Physicochemical Properties, Flavor Profile, and Microbial Community in Low-Temperature Stored Mianning Ham.Foods (Basel, Switzerland) · 2025Article
- Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream.Food chemistry: X · 2025Article
- Differentiation and characterization of volatile compounds in five common milk powders using HS-GC-IMS, HS-SPME-GC-MS, and multivariate statistical approaches.Food chemistry: X · 2025Article
- Analysis of Flavor Differences in Yak Milk Powder at Different Milk Production Stages by Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry.Foods (Basel, Switzerland) · 2025Article
- Characterization and discrimination of milk volatiles from donkey fed different roughages using GC-IMS.Frontiers in nutrition · 2025Article
- Polymorphisms Within theFoods (Basel, Switzerland) · 2024Article
- The Combined Analysis of GC-IMS and GC-MS Reveals the Differences in Volatile Flavor Compounds between Yak and Cattle-Yak Meat.Foods (Basel, Switzerland) · 2024Article
- Polymorphisms within theFoods (Basel, Switzerland) · 2024Article
- Study on the Correlations between Quality Indicators of Dry-Aged Beef and Microbial Succession during Fermentation.Foods (Basel, Switzerland) · 2024Article
- HS-SPME-GC-MS Combined with Orthogonal Partial Least Squares Identification to Analyze the Effect of LPL on Yak Milk's Flavor under Different Storage Temperatures and Times.Foods (Basel, Switzerland) · 2024Article
- Polymorphisms ofFoods (Basel, Switzerland) · 2023Article
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Authors and funding
16 authors.
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Abstract
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile flavor substances of 249 yak milks in Meiren grassland, Xiahe grassland, and Maqu grassland (hereinafter referred to as Meiren yak, Xiahe yak, and Maqu yak) in the Gannan area. The results showed that the fat content of Meiren yak milk was significantly higher than that of Maqu yak and Xiahe yak (
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