Identification of the deterioration flavor markers based on E-nose, GC-IMS and GC–MS during fresh sea cucumber storage and preservation by thymol

作者：Jinghe Sun, Weiyun Zheng, Xiaoyan Wang, Yimeng Li, Jingfeng Yang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144942 · 被引用次数：10 · 研究领域：Advanced Chemical Sensor Technologies、Meat and Animal Product Quality、Food Quality and Safety Studies