Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
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Title
Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
Authors
Keywords
Electron nose, Headspace-gas chromatography-ion mobility spectrometry, Headspace solid phase microextraction-gas chromatography-mass spectrometry, Tilapia muscle, Thermal processing
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 147, Issue -, Pages 111585
Publisher
Elsevier BV
Online
2021-04-24
DOI
10.1016/j.lwt.2021.111585
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