A New HS-SPME-GC-MS Analytical Method to Identify and Quantify Compounds Responsible for Changes in the Volatile Profile in Five Types of Meat Products During Aerobic Storage at 4 °C
FOOD RESEARCH INTERNATIONAL（2024）
Key words
Meat shelf-life,HS-SPME-GC-MS,Volatile organic compounds,Meat volatile profile changes,Quantitative analysis
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