Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS

To establish a rapid and accurate method for detecting volatile components of corn, which will guide the production of corn products beloved by consumers. The fingerprints of corns under different treatments, including native, washing, blanching, precooling, freezing, steaming, boiling, frying, and...

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Detalles Bibliográficos
Autores principales: Zhang, Kangyi, Gao, Lingling, Zhang, Can, Feng, Tao, Zhuang, Haining
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9290320/
https://www.ncbi.nlm.nih.gov/pubmed/35860630
http://dx.doi.org/10.3389/fchem.2022.725208

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9290320/
https://www.ncbi.nlm.nih.gov/pubmed/35860630
http://dx.doi.org/10.3389/fchem.2022.725208

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