Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS

To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determined by gas chromatography ion mobility spectrometry (GC-IMS)...

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Detalles Bibliográficos
Autores principales: Zhou, Hui, Cui, Wei, Gao, Yafei, Li, Ping, Pu, Xinyuan, Wang, Ying, Wang, Zhaoming, Xu, Baocai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9483743/
https://www.ncbi.nlm.nih.gov/pubmed/36132489
http://dx.doi.org/10.1016/j.crfs.2022.09.005

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9483743/
https://www.ncbi.nlm.nih.gov/pubmed/36132489
http://dx.doi.org/10.1016/j.crfs.2022.09.005

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