Variations of volatile flavour compounds in Cordyceps militaris chicken soup after enzymolysis pretreatment by SPME combined with GC-MS, GC x GC-TOF MS and GC-IMS

Zeng, XF; Liu, JL; Dong, H; Bai, WD; Yu, LM; Li, XM

Zeng, XF; Bai, WD (reprint author), Zhongkai Univ Agr & Engn, Coll Light Ind & Food Sci, Guangzhou 510225, Guangdong, Peoples R China.; Zeng, XF (reprint author), 24 Dongsha St,Fangzhi Rd, Guangzhou, Guangdong, Peoples R China.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2020; 55 (2): 509

Abstract

Cordyceps militaris chicken soup has always been one of the most popular Chinese-style soups due to its high nutritional value and special flavour. In......

Full Text Link


Links

期刊讨论 | 中国SCI论文 | 期刊主页 | 投稿经验 | 杂志官网 | 投稿链接 | 作者需知 | PMC链接 | Pubmed全文检索