Published March 7, 2022 | Version v1
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Comparison of Volatile Flavor Compounds in Plant-based and Real Pork Mince by Headspace-Gas Chromatography-Ion Mo-bility Spectrometry (HS-GC-IMS)

Authors/Creators

  • 1. College of Life and Environmental Science, Hunan University of Arts and Science, Changde, Hunan 415000, China

Description

Table S1: The peak intensity of VFCs that identified in six raw pork minces by GC-IMS;

Table S2: The peak intensity of VFCs that identified in six steamed pork minces by GC-IMS;

Table S3: The peak intensity of VFCs that identified in six stir-fried pork minces by GC-IMS.

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