Modeling of the first dimensional peak with two modulated sub-peaks in comprehensive two-dimensional gas chromatography
Author:
Funder
University-Industry Collaborative Education Program
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Analytical Chemistry
Link
https://link.springer.com/content/pdf/10.1007/s00216-022-04245-7.pdf
Reference31 articles.
1. Zhu J, Niu Y, Xiao Z. Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry-olfactometry (GC-MS-O) and comprehensive two-dimensional gas chromatography mass spectrometry (GC × GC-qMS). Food Chem. 2021;339:128136. https://doi.org/10.1016/j.foodchem.2020.128136.
2. Stilo F, Bicchi C, Reichenbach SE, Cordero C. Comprehensive two-dimensional gas chromatography as a boosting technology in food-omic investigations. J Sep Sci. 2021;44(8):1592–611. https://doi.org/10.1002/jssc.202100017.
3. Wang X, Meng Q, Song H. Characterization of odor-active compounds in high-salt liquid-state soy sauce after cooking. Food Chem. 2022;373:131460. https://doi.org/10.1016/j.foodchem.2021.131460.
4. Prodhan MAI, Shi B, Song M, He L, Yuan F, Yin X, et al. Integrating comprehensive two-dimensional gas chromatography mass spectrometry and parallel two-dimensional liquid chromatography mass spectrometry for untargeted metabolomics. Analyst. 2019;144(14):4331–41. https://doi.org/10.1039/c9an00560a.
5. Prodhan M, McClain C, Zhang X. Comprehensive Two-Dimensional Gas Chromatography Mass Spectrometry-Based Metabolomics. Adv Exp Med Biol. 2021;1280:57–67. https://doi.org/10.1007/978-3-030-51652-9_4.
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