Changes in the volatile components of squid (<i>illex argentinus</i>) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry.

Cui, Zhenkun; Yan, Han; Manoli, Tatiana; Mo, Haizhen; Li, Hongbo; Zhang, Hao

Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace-gas chromatography-ion mobility spectrometry.

Cui, Zhenkun; Yan, Han; Manoli, Tatiana; Mo, Haizhen; Li, Hongbo; Zhang, Hao.

Afiliação

Cui Z; School of Food Science Henan Institute of Science and Technology Xinxiang China.
Yan H; Faculty of Food Technologies Sumy National Agrarian University Sumy Ukraine.
Manoli T; School of Food Science Henan Institute of Science and Technology Xinxiang China.
Mo H; Faculty of Technology and Commodity Science of Food Products and Food Business Odessa National Academy of Food Technologies Odessa Ukraine.
Li H; School of Food and Bioengineering Shaanxi University of Science and Technology Weiyang University Campus Xi'an China.
Zhang H; School of Food and Bioengineering Shaanxi University of Science and Technology Weiyang University Campus Xi'an China.

Food Sci Nutr ; 8(10): 5748-5762, 2020 Oct.

Article em En | MEDLINE | ID: mdl-33133576

Palavras-chave

GCIMS; Squid; aroma; cooking method; sous vide; volatile components

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies País/Região como assunto: America do sul / Argentina Idioma: En Revista: Food Sci Nutr Ano de publicação: 2020 Tipo de documento: Article País de publicação: Estados Unidos

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