Analysis of the trend of volatile compounds by HS-SPME-GC-MS and the main factors affecting the formation of rancid odor during the oxidation process of infant nutrition package

Ge, LQ; Wu, YQ; Zou, WH; Mao, XJ; Wang, YX; Du, JL; Zhao, HB; Zhu, CY

Wang, YX (通讯作者),Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Jiangxi, Peoples R China.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2022; 59 (9): 3367