Formation of volatile compounds in mutton during air fryer roasted mutton by means of GC–MS and GC-IMS
Weiming Hua, Huan Liu, Qichao Fei, Jincheng Wu, Xiangru Wei, M. A. Ebaid, Runmi Tao, Dengyong Liu, Shengmei Gai
Topics & Concepts
Gas chromatography–mass spectrometryChemistryChromatographyFood scienceMass spectrometryMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFood Quality and Safety Studies