Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation
Ao Sun, Yaru Li, Fujun Guo, Songyi Lin, Zhijie Bao
Topics & Concepts
White (mutation)ChemistryFood scienceGas chromatography–mass spectrometryEgg whiteChromatographyMass spectrometryBiochemistryGeneMeat and Animal Product QualitySpectroscopy and Chemometric AnalysesAdvanced Chemical Sensor Technologies