HIGHLIGHTS
- who: Hu Gao and colleagues from the Laboratory for Genetic Improvement of Domestic Animal, College of Animal Science and Technology, Hunan Agricultural University, Changsha, China have published the paper: Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork, in the Journal: Foods 2023, 12, 297. of /2023/
- what: This study attempts to explore the suitable conditions for the detection of volatile flavor compounds (VFCs) in Ningxiang pork by headspace solid-phase microextraction and gas chromatographymass spectrometry (HS-SPME-GC-MS).
- how: Mass spectrometry conditions the ionization . . .
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