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Development of a flavor fingerprint by HS-GC-IMS with PCA for volatile compounds of Tricholoma matsutake Singer.
Li, Mengqi; Yang, Ruiwen; Zhang, Hao; Wang, Silu; Chen, Dong; Lin, Songyi.
Affiliation
  • Li M; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Yang R; College of Food Science and Engineering, Jilin University, Changchun 130062, PR China.
  • Zhang H; Shandong Hanon Scientific Instruments Co., Ltd., Beijing 100020, PR China.
  • Wang S; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Chen D; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
  • Lin S; National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China. Electronic address: linsongyi730@163.com.
Food Chem ; 290: 32-39, 2019 Aug 30.
Article in En | MEDLINE | ID: mdl-31000053
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Principal Component Analysis / Tricholoma / Volatile Organic Compounds / Gas Chromatography-Mass Spectrometry Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2019 Document type: Article Country of publication: United kingdom
Fulltext
Add to My VHL
Print
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Principal Component Analysis / Tricholoma / Volatile Organic Compounds / Gas Chromatography-Mass Spectrometry Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2019 Document type: Article Country of publication: United kingdom