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Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose

Renjie Wang, Yü Liu, Yongcheng Wang, Chunqing Bai, Yong Jiang, Meilan Yuan, Zhao Li, Lili Chen

2024Food Chemistry14 citationsDOI

Topics & Concepts

Electronic noseChromatographyFlavorGas chromatographyChemistryGas chromatography–mass spectrometryFood scienceMaterials scienceMass spectrometryNanotechnologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityFermentation and Sensory Analysis
Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose | Litcius