Litcius/Paper detail

Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses

Tolgahan Tabak, İlkay Yılmaz, İsmail Hakkı Tekiner

2021International Journal of Gastronomy and Food Science12 citationsDOI

Topics & Concepts

ChemistryFood scienceValineAmino acidLeucineComposition (language)Fatty acidGas chromatography–mass spectrometryOleic acidChromatographyOrganic chemistryBiochemistryMass spectrometryLinguisticsPhilosophyBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality
Investigation of the changes in volatile composition and amino acid profile of a gala-dinner dish by GC-Ms and LC-MS/MS analyses | Litcius