Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS

doi:10.13995/j.cnki.11-1802/ts.025979

YAO Wensheng, CAI Yingxuan, LIU Dengyong, ZHANG Mingcheng, MA Shuangyu, YANG Jing, GOU Zihui, ZHANG Hao

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 253-261.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 253-261. DOI: 10.13995/j.cnki.11-1802/ts.025979

Analysis of volatile flavor compounds in smoked chicken thighs by HS-GC-IMS and HS-SPME-GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(9): 253-261 https://doi.org/10.13995/j.cnki.11-1802/ts.025979

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Received	Revised	Published
2020-10-22	2020-12-02	2021-05-15
Issue Date
2021-06-03

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