Analyzing changes of volatile components in dried pork slice by gas chromatography-ion mobility spectroscopy

Análisis de los cambios de los componentes volátiles de rodajas de carne de cerdo deshidratada utilizando cromatografía de gases y espectroscopía de movilidad iónica

Mingjie Chena School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China

Tong Chena School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaView further author information

Xingpu Qib Jiangsu Agri-animal Husbandry Vocational College, Taizhou, Jiangsu, ChinaView further author information

Daoli Lua School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaView further author information

Bin Chena School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, ChinaCorrespondence[email protected]