Analysis of Characteristic Flavor Substances of Yak Part Meat Based on GC-IMS
In order to clarify the characteristic flavor compounds of yak part meat, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the volatile compounds in 20 parts of yak meat, and the characteristic flavor compounds in yak part meat were analyzed by fingerprinting, principal comp...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024020185 |
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