Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose - Concepedia

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Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

137

Citations

35

References

2020

Year

Jie Shi, Yingqun Nian, Dandan Da, Xinglian Xu, Guanghong Zhou, Di Zhao, Chunbao Li

Food ChemistryFood AuthenticationSauce SpareribsGas ChromatographyChemical CompositionFood AnalysisMass SpectrometryAnalytical ChemistryFlavor Volatile CompoundsMedicineElectronic NoseChromatography

References

	Year	Citations

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