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Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Jiahui Chen, Lina Tao, Ting Zhang, Jingjing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong

2021LWT127 citationsDOI

Topics & Concepts

ChemistryAromaGas chromatography–mass spectrometryChromatographyRoastingTilapiaSolid-phase microextractionGas chromatographyMass spectrometryFood scienceFish <Actinopterygii>BiologyFisheryPhysical chemistryAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS | Litcius