Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)
Author:
Affiliation:
1. Hunan University of Arts and Science, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101207&tlng=en
Reference32 articles.
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3. Simultaneous determination and difference evaluation of volatile components generated from ginseng fruit by HS-SPME coupled with GC-MS according to fruit color;Cui L.;Food Science and Technology,2020
4. Structuring processes for meat analogues;Dekkers B. L.;Trends in Food Science & Technology,2018
5. Sense of smell and volatile aroma compounds and their role in the evaluation of the quality of products of animal origin-a review;Gąsior R.;Annals of Animal Science,2016
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