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Updated: Jul 4, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC-MS-O

Yi-Zhen Huang1, Yu Liu1, Rui Zhu1

  • 1SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; Academy of Food Interdisciplinary Science, Dalian Technology Innovation Center for Chinese Prepared Food, Dalian Polytechnic University, Dalian 116034, Liaoning, China.

Food Chemistry
|February 6, 2024
PubMed

Keywords:
GC–MSMackerelMetabolicProteomics

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Gas Chromatography–Mass Spectrometry (GC–MS)

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