Wang, M. et al. 2026. Identification of Characteristic Flavor Compounds in Tibetan Sheep, Goat and Local Sheep Meat Using GC-IMS Combined with HS-SPME-GC-MS and Chemometrics. International Journal of Materials Science and Technology Studies. 5, 2 (Apr. 2026), 60–73. DOI:https://doi.org/10.62051/ijmsts.v5n2.07.