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In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry

Yueqi An, Shanbai Xiong, Yanping L. Qian, Michael C. Qian

2021Food Chemistry35 citationsDOI

Topics & Concepts

AromaChemistryIn vivoTissue transglutaminaseIn vitroAroma compoundMass spectrometryChromatographyKineticsFood scienceTexture (cosmology)BiochemistryEnzymeBiotechnologyPhysicsComputer scienceArtificial intelligenceQuantum mechanicsBiologyImage (mathematics)Meat and Animal Product QualityOlfactory and Sensory Function StudiesInsect Utilization and Effects
In vivo and in vitro aroma release in surimi gel with different cross-linking degrees by proton transfer reaction-mass spectrometry | Litcius