Flavor evolution and identification of the warmed-over flavor (WOF) in pre-cooked goose meat by means of HS-SPME-GC-MS and GC-IMS
Kangling Yan, Jiaxin Kong, Limei Yu, Juan Yang, Xiaofang Zeng, Weidong Bai, Min Qian, Hao Dong
Topics & Concepts
FlavorGooseChemistryFood scienceChromatographyBiologyPaleontologyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food