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Updated: Dec 2, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Changes in the volatile components of squid (illex argentinus) for different cooking methods via headspace-gas

Zhenkun Cui1,2, Han Yan1, Tatiana Manoli3

  • 1School of Food Science Henan Institute of Science and Technology Xinxiang China.

Food Science & Nutrition
|November 2, 2020
PubMed

Keywords:
GC‐IMSSquidaromacooking methodsous videvolatile components

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