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Revealing the flavor changes of spiced beef under different thermal treatment temperatures: A complementary approach with GC-IMS and GC-O-MS

Qiong Pan; Xuefei Shao; Qing Xiao; Qianhui Gu; Conggui Chen; Baocai Xu; Peijun Li
Food Chemistry · Vol. 473 · pp. 143074 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-05-01
Publication Year2025
Volume473
Pages143074
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143074
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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