Ying Liu

Hefei University of Technology

193 Tunxi Rd

Baohe

Hefei

China

  • Hefei University of Technology

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Changes In Characteristic Volatiles of Preserved Egg Yolk (Pey) During Pickling Characterized by Gc-Ims and Electronic Nose

Number of pages: 21 Posted: 12 Aug 2022
xiaole Xiang, Xinhong Lu, Chun Xie, Zhuosi Yu, Ying Liu, Xuyue Wang, Yonle Liu and Shugang Li
affiliation not provided to SSRN, Changsha University of Science and Technology, Changsha University of Science and Technology, Changsha University of Science and Technology, Hefei University of Technology, Hubei University of Technology, Changsha University of Science and Technology and Hefei University of Technology
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Abstract:

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preserved egg yolk, characteristic volatiles, pickling, GC-IMS, E-nose