Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

He, J; Huang, Q; Peng, HX; Chen, YT; Xu, WS

He, J (通讯作者),Hunan Univ Arts & Sci, Coll Life & Environm Sci, Changde, Hunan, Peoples R China.

FOOD SCIENCE AND TECHNOLOGY, 2022; 42 ():

Abstract

Improving the aroma of plant-based meat alternatives (PBMAs) is important for consumer acceptance. To explore possible strategies for mimicking the au......

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