Click the title above to open The Column February 07, 2017 North American issue, Volume 13, Number 2, in an interactive PDF format.
Identifying Key Volatile Compounds in Tilapia during Air Frying by Quantitative GC-IMS
October 2nd 2024Changes in volatile compounds (VCs) during air frying of tilapia were researched in a recent study by quantitative gas chromatography–ion mobility spectrometry, followed by the identification of key VCs based on their odor activity value (OAV).