Flavor contributions of fat and sarcoplasmic protein in chicken white soup: A multimodal analysis using GC-MS, GC-IMS, E-nose, and E-tongue

International Journal of Gastronomy and Food Science 2026

View at publisher

Authors: Haining Guan, Yuanhang Zhao, Chunmei Feng, Gaojie Zhao, Nike TIAN, W. Zhang, Dengyong Liu, Xiaoqin Diao

DOI: 10.1016/j.ijgfs.2026.101486

Cited by: 2

References: 32

Fields of Study & Subjects

Advanced Chemical Sensor Technologies Biochemical Analysis and Sensing Techniques Meat and Animal Product Quality

References 32