Changes in Flavor Substances of Lightly-pickled Cucumbers during Storage Based on Electronic Nose Combined with GC-IMS

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...

Deskribapen osoa

Xehetasun bibliografikoak
Egile Nagusiak: Wei YUE, Dan WANG, Pan WANG, Shuang ZHAO, Yuwei ZHAO, Wenting ZHAO, Xiaoyan ZHAO
Formatua: Artikulua
Hizkuntza:zho
Argitaratua: The editorial department of Science and Technology of Food Industry 2024-11-01
Saila:Shipin gongye ke-ji
Gaiak:
lightly-pickled
cucumbers
gc-ims
volatile organic compounds
roav
Sarrera elektronikoa:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110229

Internet

http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023110229

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