Click the title above to open The Column November 2019 Europe & Asia issue, Volume 15, Number 11, 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).