Flavor properties of Chinese noodles processed by dielectric drying

Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques were applied to an...

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Detalles Bibliográficos
Autores principales: Lin, Qian, Ren, Aiqing, Liu, Rui, Xing, Yanan, Yu, Xiuzhu, Jiang, Hao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9558107/
https://www.ncbi.nlm.nih.gov/pubmed/36245479
http://dx.doi.org/10.3389/fnut.2022.1007997

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9558107/
https://www.ncbi.nlm.nih.gov/pubmed/36245479
http://dx.doi.org/10.3389/fnut.2022.1007997

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