Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS
In order to investigate changes in flavor substances of lightly-pickled cucumbers during storage, volatile compounds were analyzed by electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS). The results showed that flavor characteristics of lightly-pickled cucumbers changed obvious...
| Main Authors: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | zho |
| Publicado em: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Colecção: | Shipin gongye ke-ji |
| Assuntos: | |
| Acesso em linha: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110229 |