The analysis of volatile organic compounds in broiler muscles with different growth rates based on GC-IMS technology

doi:10.13995/j.cnki.11-1802/ts.025140

JU Xiaojun, SHAN Yanju, LIU Yifan, JI Gaige, ZHANG Ming, TU Yunjie, ZOU Jianmin, SHU Jingting

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 170-175.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (3) : 170-175. DOI: 10.13995/j.cnki.11-1802/ts.025140

The analysis of volatile organic compounds in broiler muscles with different growth rates based on GC-IMS technology

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(3): 170-175 https://doi.org/10.13995/j.cnki.11-1802/ts.025140

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Received	Revised	Published
2020-07-22	2020-08-21	2021-02-15
Issue Date
2021-03-08

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