Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS
Qiong Pan, Xuefei Shao, Qing Xiao, Qianhui Gu, Conggui Chen, Baocai Xu, Peijun Li
Topics & Concepts
FlavorChemistryFood scienceGas chromatography–mass spectrometryChromatographyMass spectrometryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis