Volatile flavor components analysis of giant salamander (<i>Andrias davidiauns</i>) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics

doi:10.13995/j.cnki.11-1802/ts.028024

Volatile flavor components analysis of giant salamander (Andrias davidiauns) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics

JIN Wengang, ZHAO Ping, LIU Junxia, GENG Jingzhang, CHEN Xiaohua, PEI Jinjin, JIANG Pengfei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 231-239.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 231-239. DOI: 10.13995/j.cnki.11-1802/ts.028024

Volatile flavor components analysis of giant salamander (Andrias davidiauns) meat during roasting process based on gas chromatography-ion mobility spectroscopy and chemometrics

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(21): 231-239 https://doi.org/10.13995/j.cnki.11-1802/ts.028024

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Received	Revised	Published
2021-05-18	2021-07-29	2021-11-15
Issue Date
2021-11-30

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