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GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods
2小时前
待确认
Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
2小时前
已完结
Effect of Drying Methods on Volatile Compounds of Citrus reticulata Ponkan and Chachi Peels as Characterized by GC-MS and GC-IMS
2小时前
已完结
Understanding the volatile organic compounds of 1‐methylcyclopropylene fumigation and packaging on yellow‐fleshed peach via headspace‐gas chromatography‐ion mobility spectrometry and chemometric analyses
2小时前
已完结
Heat shock combined with chemical treatment partially recovered chilling injury and improved antioxidant capacity in banana
1天前
已完结
Comparative analysis of aroma profiles in walnut, pecan and hickory nuts during the roasting process using E-nose, HS-SPME-GC-MS, and HS-GC-IMS
6天前
已完结
Characterization of flavor quality deterioration of postharvest Chinese bayberry (Myrica rubra cv. Dongkui) at different storage temperatures
6天前
已完结
Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose
6天前
已完结
Discriminant analysis of ‘Fuji’ and ‘Hanfu’ apples under 1-methylcyclopropene (1-MCP) and cold storage conditions based on their postharvest quality and aroma properties
8天前
已完结
The link between the phenolic composition and the antioxidant activity in different small berries: A metabolomic approach
8天前
已完结
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