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Updated: Jun 20, 2025

Qualitative Characterization of the Aqueous Fraction from Hydrothermal Liquefaction of Algae Using 2D Gas Chromatography with Time-of-flight Mass Spectrometry
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Qualitative Characterization of the Aqueous Fraction from Hydrothermal Liquefaction of Algae Using 2D Gas Chromatography with Time-of-flight Mass Spectrometry

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在装南极 (Euphausia superba) 中风味变化的不同阶段:基于GC-IMS和PLS-DA

Peizi Sun1, Songyi Lin2, Xinran Li1

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

Food chemistry
|July 18, 2024
PubMed
概括

处理南极 (Euphausia superba) 显著改变其挥发性化合物 (VCs). 漂白和添加盐创造了最多的变化,影响了头鱼肉的风味特征.

关键词:
南极的鱼是南极的鱼.装的鱼鱼是可以吃的.在GC-IMSS中.在PLS-DA中.挥发性化合物 挥发性化合物

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Single-throughput Complementary High-resolution Analytical Techniques for Characterizing Complex Natural Organic Matter Mixtures

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Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography10:14

Chromatographic Fingerprinting by Template Matching for Data Collected by Comprehensive Two-Dimensional Gas Chromatography

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相关概念视频

Gas Chromatography–Mass Spectrometry (GC–MS)01:14

Gas Chromatography–Mass Spectrometry (GC–MS)

Gas chromatography–mass spectrometry (GC–MS) is the combination of analytical techniques of gas chromatography and mass spectrometry in a single instrument for analyzing a mixture of compounds. The gas chromatograph separates the compounds in the mixture, and the mass spectrometer analyzes each compound separately to determine the molecular masses and molecular structures.
A gas chromatograph consists of a long, narrow capillary column with a polysiloxane coating on the inner wall....
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