Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS-Reference-Cited by-同舟云学术

Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS

Published:2024-02 Issue: Volume:433 Page:137299
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Jinghong,Tu Zongcai,Wang Hui,Hu Yueming,Wen Pingwei,Huang Xiaoliang,Wang Shu

Funder

State Key Laboratory of Food Science and Technology

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

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3. Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose HS-GC-IMS and HS-SPME-GC-MS;Feng;Food Chemistry,2022

4. Rapid analysis of Baijiu volatile compounds fingerprint for their aroma and regional origin authenticity assessment;He;Food Chemistry,2021

5. Effects of gamma-polyglutamic acid on the gelling properties and non-covalent interactions of fish gelatin;Hu;Jourmal of Texture Studies,2020

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