Identification of Characteristic Odorants in Duck Meat by Headspace-Gas Chromatography-Ion Mobility Spectrometry
The characteristic odorants in duck breast, leg and clavicle meat cooked at 60 and 90 ℃ were analyzed by headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and were identified by sensory evaluation, electronic nose measurement and flavor substance evaluation. The results showed that...
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| Hlavní autor: | |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
China Food Publishing Company
2023-02-01
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| Edice: | Shipin Kexue |
| Témata: | |
| On-line přístup: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-033.pdf |
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