Characterization of flavor profiles of water-boiled pork meatballs at different ultrasonic powers using solid-phase microextraction gas chromatography–mass spectrometry combined with electronic nose

作者：Xinxin Zhao, Bangcheng Lai, Yunling Jiang, Xiankun Sun, Zixin Luo, Qingfeng Ge, Jiaxin Chen, Hai Yu · 发表于：Meat Science · 年份：2025 · DOI：10.1016/j.meatsci.2025.109756 · 被引用次数：26 · 研究领域：Meat and Animal Product Quality、Advanced Chemical Sensor Technologies、Analytical Chemistry and Chromatography