Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS
Irradiation as a cold sterilization technology is increasingly used in chicken breast. The odor of animal food produced by medium dose irradiation is rarely reported. The purpose of this study was to investigate the effect of irradiation intensity on the distribution of volatile compounds in chicken...
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| Main Authors: | , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2025-11-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566924000910 |
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