Fingerprints and changes analysis of volatile compounds in fresh-cut yam during yellowing process by using HS-GC-IMS
Shuang Guo, Xiaoyan Zhao, Yue Ma, Yubin Wang, Dan Wang
Topics & Concepts
ChemistryChromatographyGas chromatography–mass spectrometryGas chromatographyMass spectrometryFuranPrincipal component analysisOrganic chemistryComputer scienceArtificial intelligenceMeat and Animal Product QualityFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities