Comparative analysis of volatile compounds of an oyster enzymatic hydrolysate adsorbed by V-type starches based on electronic nose, GC-IMS, and GC-MS

作者：Peichao Chen, Yaolin Dai, Wuyin Weng, Zhongyang Ren, Ping Li, Linfan Shi · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116194 · 被引用次数：14 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Advanced Chemical Sensor Technologies、Meat and Animal Product Quality