Flavor Changes of <i>Tricholoma matsutake</i> Singer under Different Processing Conditions by Using HS-GC-IMS
Headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) was used to analyze the changes to volatile compounds in fried <i>Tricholoma matsutake</i> Singer under different heating temperatures and times. A total of 40 signals that corresponded to 24 compounds were identified through this ap...
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| Главные авторы: | , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2021-03-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/10/3/531 |
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