GC-IMS-Based Preliminary Analysis of Volatile Flavor Compounds in Ejiao at Different Processing Stages
In order to find out the changes of flavor substances in the processing of Colla corii asini (Ejiao) and provide reference for the flavor and quality control in the production of Ejiao, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the Ejiao products in different processi...
| Published in: | Journal of Food Quality |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-01-01
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| Online Access: | http://dx.doi.org/10.1155/2022/3961593 |