Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose-Reference-Cited by-同舟云学术

Research on flavor characteristics of beef cooked in tomato sour soup by gas chromatography-ion mobility spectrometry and electronic nose

Published:2023-04 Issue: Volume:179 Page:114646
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wu Wenyan,Wang Xiaoyu,Hu Ping,Zhang Yulong,Li Juan,Jiang Jingzhu,Zheng Rongmei,Zhang Lei

Funder

Science and Technology Program of Guizhou Province

National Natural Science Foundation of China

Guizhou Province Department of Science and Technology

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

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3. Target vs spectral fingerprint data analysis of Iberian ham samples for avoiding labelling fraud using headspace-gas chromatography-ion mobility spectrometry;Arroyo-Manzanares;Journal of Food Measurement and Characterization,2017

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5. Effect and mechanism of spices on flavor enhancement of liquid egg products;He;Food Science,2022

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