Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy
Author:
Affiliation:
1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China
2. Jiangsu Agri-animal Husbandry Vocational College, Taizhou, Jiangsu, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1752805
Reference26 articles.
1. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry
2. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions
3. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness
4. Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices
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