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GC × GC-ToF-MS and GC-IMS based volatile profile characterization of the Chinese dry-cured hams from different

Wenqian Li1, Yan Ping Chen2, Imre Blank3

  • 1National Center of Meat Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210000, Jiangsu, China; Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Research International (Ottawa, Ont.)
|March 28, 2021
PubMed

Keywords:
Dry-cured hamsGC-IMSGC×GC-ToF-MSMultiple factor analysisPrincipal component analysisVolatile organic compounds

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