Analysis of Volatile Flavor Compounds in Corn under Different Treatments by GC-MS and GC-IMS

Corn was used as the research material, based on gas chromatography ion mobility spectroscopy (Gc-IMS) and gas chromatography-mass spectrometry (GC-MS), the odor fingerprints of corn were analyzed under 9 different treatments, including frying, steaming, boiling, quick freezing, precooling, freeze-d...

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Autors principals:	SUN Jia-qing, FENG Tao, ZHANG Can, ZHANG Kang-yi
Format:	Artigo
Idioma:	Inglês
Publicat:	Academy of National Food and Strategic Reserves Administration 2021-01-01
Col·lecció:	Liang you shipin ke-ji
Matèries:	corn gas phase ion mobility spectrometry flavor gc-ms oav
Accés en línia:	http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210102?st=article_issue
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