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Characterization of key volatile compounds in meat-based broths using HS-SPME-Arrow-GC/MS and their relationship to

Jin-Kyung Nam1, Mi-Ran Kim2, Jeong Eun Hyeon1

  • 1Department of Food Science and Biotechnology, Sungshin Women's University, Seoul 01133, Republic of Korea.

Food Chemistry: X
|February 12, 2026
PubMed
Abstract

Keywords:
Key volatile compoundMeat-based brothMethod optimizationSensory evaluationVolatile compounds

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