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Updated: Sep 17, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Study of changes in volatile flavor substances during the processing and storage of mutton ham

Xinyu Chen1, Huabo Fu1, Siqi Qiu1

  • 1Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.

Food Research International (Ottawa, Ont.)
|July 2, 2025
PubMed

Keywords:
Characteristic flavorDry-cured mutton hamGC-IMSGC-O-MSLipids

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