Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods-Reference-Cited by-同舟云学术

Fingerprints of volatile flavor compounds from southern stinky tofu brine with headspace solid‐phase microextraction/gas chromatography–mass spectrometry and chemometric methods

Published:2019-01-30 Issue:2 Volume:7 Page:890-896
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Li Pao¹²^ORCID,Xie Jing¹,Tang Hui¹,Shi Cong¹,Xie Yanhua¹,He Jing¹,Zeng Yulun¹,Zhou Hongli¹,Xia Bo¹,Zhang Chunyan¹,Jiang Liwen¹^ORCID

Affiliation:

1. Hunan Provincial Key Laboratory of Food Science and BiotechnologyCollege of Food Science and TechnologyHunan Agricultural University Changsha China

2. Hunan Agricultural Product Processing InstituteHunan Academy of Agricultural Sciences Changsha China

Funder

Hunan Agricultural University

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.943

Reference27 articles.

1. Development of a Headspace-Solid Phase Microextraction-Gas Chromatography/Mass Spectrometry (HS-SPME-GC/MS) Method for the Determination of Benzene in Soft Drinks