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Dynamic changes of volatile compounds during the processing of egg white powder based on GC-IMS investigation

Aini Sun1, Yaru Li2, Fujun Guo3

  • 1National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.

Food Chemistry
|March 29, 2025
PubMed

Keywords:
Egg white powderFlavor changeMultivariate statistical analysisProcessing

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