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Updated: Jun 9, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and

Zitong Liu1, Jian Zhao1, Ziheng Cheng1

  • 1Institute of Nutrition and Health, School of Public Health, Qingdao University, 266071 Qingdao, China.

Food Chemistry: X
|June 8, 2026
PubMed
Abstract

Keywords:
Cooking methodsGrifola frondosaHS-GC-IMSHS-SPME-GC–MSVolatile compounds

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