Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
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Title
Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
Authors
Keywords
Egg yolk, Off-flavor, HS-SPME, GC-IMS, Volatile compounds
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 143, Issue -, Pages 111182
Publisher
Elsevier BV
Online
2021-02-26
DOI
10.1016/j.lwt.2021.111182
References
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