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Discrimination and characterization of different ultrafine grinding times on the flavor characteristic of fish gelatin using E-nose, HS-SPME-GC-MS and HS-GC-IMS

Jinghong Xu; Zongcai Tu; Hui Wang; Yueming Hu; Pingwei Wen; Xiaoliang Huang; Shu Wang
Food Chemistry · Vol. 433 · pp. 137299 · 2024
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-02-01
Publication Year2024
Volume433
Pages137299
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137299
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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