Click the title above to open The Column October 2018 North America issue in an interactive PDF format.
Click the title above to open The Column October 2018 North America issue in an interactive PDF format.
External Link - The Column_October [US].pdf
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).