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Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose

X. Sun, Yumei Yu, Ahmed S.M. Saleh, Xinyu Yang, Jiale Ma, Ziwu Gao, Dequan Zhang, Wenhao Li, Zhenyu Wang

2023Food Research International107 citationsDOI

Topics & Concepts

AromaElectronic noseGas chromatography–mass spectrometryChemistryFood scienceChromatographyBiologyMass spectrometryNeuroscienceMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques
Characterization of aroma profiles of chinese four most famous traditional red-cooked chickens using GC–MS, GC-IMS, and E-nose | Litcius