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Characterization of selected commercially available grilled lamb shashliks based on flavor profiles using GC-MS, GC × GC-TOF-MS, GC-IMS, E-nose and E-tongue combined with chemometrics.
Shen, Che; Cai, Yun; Wu, Xinnan; Gai, Shengmei; Wang, Bo; Liu, Dengyong.
Afiliação
  • Shen C; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Cai Y; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Wu X; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Gai S; College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
  • Wang B; College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MARA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: da
  • Liu D; College of Food Science and Technology, Bohai University, Jinzhou 121013, China; Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China. Electronic address: jz_dyliu@126.com.
Food Chem ; 423: 136257, 2023 Oct 15.
Article em En | MEDLINE | ID: mdl-37172501
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Nariz Eletrônico Idioma: En Ano de publicação: 2023 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Nariz Eletrônico Idioma: En Ano de publicação: 2023 Tipo de documento: Article