Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC ‐ MS , GC × GC ‐ TOF MS and GC ‐ IMS
Author:
Affiliation:
1. College of Light Industry and Food Sciences Zhongkai University of Agriculture and Engineering Guangzhou 510225 China
2. Daoxiang Group‐Dongguan Wanhao Food Co. Ltd Dongguan 523000 China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14294
Reference37 articles.
1. Comparison of two analytical methods validated for the determination of volatile compounds in virgin olive oil: GC-FID vs GC-MS
2. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace – gas chromatography–ion mobility spectrometry
3. Ion mobility spectrometry coupled to gas chromatography: A rapid tool to assess eggs freshness
4. Non-volatile taste components of various broth cubes
5. A robustness study of calibration models for olive oil classification: Targeted and non-targeted fingerprint approaches based on GC-IMS
Cited by 57 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. The dynamic changes of flavor characteristics of sea cucumber (Apostichopus japonicus) during puffing revealed by GC–MS combined with HS-GC-IMS;Food Chemistry: X;2024-10
2. Characterization of Flavor Compounds in Chinese Indigenous Sheep Breeds Using Gas Chromatography–Ion Mobility Spectrometry and Chemometrics;Foods;2024-08-23
3. Recent progress in food quality control through flavor analysis using gas chromatography–ion mobility spectrometry;Journal of Food Measurement and Characterization;2024-08-02
4. Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing;Innovative Food Science & Emerging Technologies;2024-08
5. Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock;Journal of Food Process Engineering;2024-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3