Characterization of Physicochemical Quality and Volatiles in Donkey Meat Hotpot Under Different Boiling Periods

Hotpot dishes are widely favored by consumers for their flavor profiles developed during the cooking process. This study investigated the quality characteristics and volatile compounds (VOCs) of donkey meat slices across varying boiling durations (0–42 s) using gas chromatography–ion mobility spectr...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Lingyun Sun, Mengmeng Mi, Shujuan Sun, Lu Ding, Yan Zhao, Mingxia Zhu, Yun Wang, Muhammad Zahoor Khan, Changfa Wang, Mengmeng Li
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2025-07-01
Sarja:	Foods
Aiheet:	donkey meat hotpot cooking meat quality gas chromatography–ion mobility spectrometry (GC-IMS) volatile compounds
Linkit:	https://www.mdpi.com/2304-8158/14/14/2530
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