E-nose, E-tongue Combined with GC-IMS to Analyze the Influence of Key Additives during Processing on the Flavor of Infant Formula

In order to analyze the influence of key additives during processing on the flavor of infant formula, the headspace-gas chromatography-ion mobility spectrometry, electronic tongue, and electronic nose techniques were used to evaluate flavor during the processing of stage 1 infant formula milk powder...

Descripción completa

Detalles Bibliográficos
Autores principales: Chi, Xuelu, Guo, Hongxia, Zhang, Yangdong, Zheng, Nan, Liu, Huimin, Wang, Jiaqi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689958/
https://www.ncbi.nlm.nih.gov/pubmed/36429300
http://dx.doi.org/10.3390/foods11223708

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9689958/
https://www.ncbi.nlm.nih.gov/pubmed/36429300
http://dx.doi.org/10.3390/foods11223708

Ejemplares similares