Analysis of Differences in Volatile Components of Pork between Cooking Methods Based on Electronic Nose Combined with GC-IMS

Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivariate statistical analyses of the volatile compounds...

תיאור מלא

מידע ביבליוגרפי

Principais autores:	Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
פורמט:	Artigo
שפה:	Chinês
יצא לאור:	The editorial department of Science and Technology of Food Industry 2024-07-01
סדרה:	Shipin gongye ke-ji
נושאים:	pork cooking methods gas-ion mobility spectroscopy volatile flavor compounds orthogonal partial least squares
גישה מקוונת:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023080228
תגים:	הוספת תג אין תגיות, היה/י הראשונ/ה לתייג את הרשומה!