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Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation

Dong-Yu Shen, Meng-ke Li, Huanlu Song, Tingting Zou, Lei Zhang, Jian Xiong

2021LWT37 citationsDOI

Topics & Concepts

OlfactometryElectronic noseAromaChromatographyGas chromatography–mass spectrometryChemistryMass spectrometryFood scienceMaterials scienceNanotechnologyAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques
Characterization of aroma in response surface optimized no-salt bovine bone protein extract by switchable GC/GC×GC-olfactometry-mass spectrometry, electronic nose, and sensory evaluation | Litcius