Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.

Huang D, Hua M, Nurymkhan G, Kassymov S, Nurgazezova A, Yermekov Y, Iskakova M, Kulushtayeva B, Bakirova L, Muslimova N, Maizhanova A, Gao Y, Yu X

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DOI: 10.3390/foods15172959
Published: 2026 Aug 23
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods15172959,
  title = {Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.},
  author = {Huang D and Hua M and Nurymkhan G and Kassymov S and Nurgazezova A and Yermekov Y and Iskakova M and Kulushtayeva B and Bakirova L and Muslimova N and Maizhanova A and Gao Y and Yu X},
  year = {2026},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods15172959},
  url = {https://doi.org/10.3390/foods15172959}
}

RIS

TY  - JOUR
TI  - Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.
AU  - Huang D
AU  - Hua M
AU  - Nurymkhan G
AU  - Kassymov S
AU  - Nurgazezova A
AU  - Yermekov Y
AU  - Iskakova M
AU  - Kulushtayeva B
AU  - Bakirova L
AU  - Muslimova N
AU  - Maizhanova A
AU  - Gao Y
AU  - Yu X
PY  - 2026
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods15172959
UR  - https://doi.org/10.3390/foods15172959
ER  -

APA

D, H., M, H., G, N., S, K., A, N., Y, Y., M, I., B, K., L, B., N, M., A, M., Y, G., & X, Y. (2026). Comparative Analysis of Volatile Components Changes in Horse Fat During Dry Fractionation by E-Nose, HS/GC-IMS and SPME/GC-MS.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods15172959

Source records

pubmed · retrieved 2026-09-25T21:29:08.895Z