Differentiation and Characterization of Volatile Compounds in Five Common Milk Powders Using HS-GC-IMS, HS-SPME-GC–MS, and Multivariate Statistical Approaches
FOOD CHEMISTRY-X（2025）
Key words
Milk powder,Volatile compounds,HS-GC-IMS,HS-SPME-GC–MS,OPLS-DA
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