Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (<i>Lateolabrax maculatus</i>) during Processing via HS-SPME-GC-MS and HS-GC-IMS

The present study aimed to ascertain how the volatile compounds changed throughout various processing steps when producing a smoke-flavored sea bass (<i>Lateolabrax maculatus</i>). The volatile compounds in different production steps were characterized by headspace-solid phase microextraction-gas ch...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang, Zhenxing Li
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2022-08-01
Цуврал:	Foods
Нөхцлүүд:	smoke-flavored sea bass volatile compounds HS-SPME-GC-MS HS-GC-IMS smoke flavoring
Онлайн хандалт:	https://www.mdpi.com/2304-8158/11/17/2614
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!