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

Published 2020 View Full Article

Authors

Keywords

Braised sauce spareribs, SPME-GC-MS, Electronic nose, Volatile compounds, Flavor

Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 124, Issue -, Pages 109182

Publisher

Elsevier BV

Online

2020-02-18

DOI

10.1016/j.lwt.2020.109182

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Ask a Question. Answer a Question.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started