Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Ningmeng Xu"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101601- (2024)
In this study, E-nose, HS-GC-IMS, and HS-SPME-GC–MS technologies were used to evaluate the flavor characteristics of the pileus and stipe of Boletus edulis from eight origins. 23 key Volatile organic compounds (VOCs) with odor activity values (OAVs
Externí odkaz:
https://doaj.org/article/e590fc08e6ee4a39ae22b470defcec89
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101487- (2024)
In order to investigate the dynamic changes of flavor compounds, Ultra Performance Liquid Chromatography Tandem Mass Spectrometry (UPLC-MS/MS) combined with Headspace Solid Phase Microextraction Gas Chromatography Mass Spectrometry (HS-SPME-GC–MS)
Externí odkaz:
https://doaj.org/article/4c898845c968434790beb1eeb18cbe2a