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Updated: May 21, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography-mass

Minjoo Lee1, Young-Suk Kim1

  • 1Department of Food Science and Biotechnology, Ewha Womans University, Seoul, 03760 Republic of Korea.

Food Science and Biotechnology
|March 20, 2025
PubMed

Keywords:
Charcoal-grilled marinated beefGC-MSGC-OOdor-active compoundsVolatile compounds

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