Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He
{"title":"用 HS-GC-IMS、HPLC、E-nose 和 E-tongue 测定啤酒鱼生产过程中不同加工步骤对挥发性风味特征及其前体物的影响","authors":"Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He","doi":"10.1016/j.fochx.2024.101623","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"429 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue\",\"authors\":\"Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He\",\"doi\":\"10.1016/j.fochx.2024.101623\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502448,\"journal\":{\"name\":\"Food Chemistry: X\",\"volume\":\"429 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-07-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry: X\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.fochx.2024.101623\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.101623","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue