Insights into the Variation of VOCs in the Maillard Reaction Products Derived from Chinese Black Truffle (Tuber indicum) Enzymatic Hydrolyzates Using E-Nose, HS-SPME-GC-MS, HS-GC-IMS Coupled with Chemometric Approaches
Year: 2025
Type: article
Source: ACS Food Science & Technology
Authors: Lin Yuan, Yiye Luo, Shuo Zhang, Suxuan Li, Zhichao Zhang, Xiaoyu Chen, Yingjie Xu, Lusi Ouyang, Zhiyong Wu
Institutions: China Tobacco, Henan Agricultural University
Language: English
Topic: Potato Plant Research
Subfield: Food Science
Domain: Life Sciences
Open Access status: closed
Award: G7341983273
OpenAlex ID: W4414223569