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    Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS

    Analysis of Flavor Differences Between <i>Undaria pinnatifida</i> Produced Using Different Processing Methods and from Different Origins Based on GC-IMS द्वारा Xinyi Che, Fangjie Cao, Tingmei Yan, Xingyu Liu, Qiming Cai, Shu Liu, Yichao Ma, Dandan Ren, Hui Zhou, Qiukuan Wang, Yunhai He, Han Zhang

    प्रकाशित 2025-06-01

    To investigate the effects of different processing methods on the characteristic flavor of <i>Undaria pinnatifida</i>, this study systematically compared the volatile flavor compositions of four sample groups, namely fresh <i>U. pinnatifida</i> from Dalian (WD), salted <i&...

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