Insights into flavor formation of braised chicken: Based on E-nose, GC–MS, GC-IMS, and UPLC-Q-Exactive-MS/MS

已完结 10 由叶子发布于 2025/9/22 10:08:16

DOI:10.1016/j.foodchem.2024.138972
作者：Xiangxiang Sun , Yumei Yu , Zhenyu Wang , Kumayl Hassan Akhtar , Ahmed S.M. Saleh , Wenhao Li , Dequan Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Effects of braising duration on volatile organic compounds (VOCs) and lipids in chicken were investigated. Aroma profiles identified by an electronic nose were effective in differentiating b

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