Analysis of Volatile Flavor Substances in the Enzymatic Hydrolysate of Lanmaoa asiatica Mushroom and Its Maillard Reaction Products Based on E-Nose and GC-IMS
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11244056
Abstract: An electronic nose (E-Nose) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the volatile flavor compounds (VFCs) of the enzymatic hydrolysate of Lanmaoa asiatica and its Maillard reaction products (MRPs). E-Nose sensors have… read more here.
Keywords: lanmaoa asiatica; enzymatic hydrolysate; maillard reaction; analysis ... See more keywords