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Analysis of differences in volatile flavour compounds in yak milk at different lactation stages: based on HS-GC-IMS detection and OPLS-DA model analysis

Crossref DOI link: https://doi.org/10.1007/s11694-026-04180-6

Published Online: 2026-03-04

Published Print: 2026-05

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Zhou, Yaxi

Wang, Diandian

Zhao, Jian

Guo, Yu

Yan, Wenjie https://orcid.org/0000-0003-2453-8780
Funding

Funding for this research was provided by:

the National Key Research and Development Program of China (2023YFF1103802)
License Information

Text and Data Mining valid from 2026-03-04

Version of Record valid from 2026-03-04
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Article History

Received: 12 October 2025

Accepted: 9 February 2026

First Online: 4 March 2026

Declarations

:

: The authors declare no competing interests.

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