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Discrimination of five brands of instant vermicelli seasonings by HS-SPME/GC–MS and electronic nose
The flavor profile of five brands of instant vermicelli seasonings were identified by headspace solid-phase micro-extraction coupled with gas chromatography–mass spectrometry (HS-SPME/GC–MS) and electronic nose (e-nose). GC–MS showed that the volatile compounds of instant vermicelli seasonings were...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7520495/ https://ncbi.nlm.nih.gov/pubmed/33071337 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-020-04454-x |
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