Jiaxin Kong

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Characterization and Identification of Warmed-Over Flavor in Pre-Cooked Goose Meat Using Hs-Spme-Gc-Ms and Gc-Ims Analysis

Number of pages: 47 Posted: 03 Feb 2025
Kangling Yan, Jiaxin Kong, Limei Yu, Juan Yang, Xiaofang Zeng, Weidong Bai, Min Qian and Hao Dong
affiliation not provided to SSRN, affiliation not provided to SSRN, affiliation not provided to SSRN, Zhongkai University of Agriculture and Engineering, Zhongkai University of Agriculture and Engineering, Zhongkai University of Agriculture and Engineering, affiliation not provided to SSRN and Zhongkai University of Agriculture and Engineering
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Abstract:

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Pre-cooked Goose Meat, GC-MS, GC-IMS, Lipid oxidation, Warmed-over Flavor, Volatile Organic compounds