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...
সংরক্ষণ করুন:
| প্রধান লেখক: | , , , , , |
|---|---|
| বিন্যাস: | Artigo |
| ভাষা: | Inglês |
| প্রকাশিত: |
MDPI AG
2022-08-01
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| মালা: | Foods |
| বিষয়গুলি: | |
| অনলাইন ব্যবহার করুন: | https://www.mdpi.com/2304-8158/11/17/2614 |
| ট্যাগগুলো: |
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