Food chemistryAnimalsVolatile Organic CompoundsChickensMachine LearningChina
Rapid analysis of chinese blanched chicken (Mahuang, Tuer, and Huangyou) based on volatile compounds and machine learning.
Wei Xuan Chen, Yong Jing Bie, Yuan Xu, Bei Zhou, Xiao Ming Wang, Min Yi Han, Imre Blank, Lei Zhang, Yuan Liu, Yan Ping Chen
Published: 202610.1016/j.foodchem.2025.147267
Abstract
To promote the intelligent development of the poultry industry, this study systematically analyzed volatile organic compounds (VOCs) in three Chinese Blanched Chicken (CBC) breeds (Mahuang, Tuer, and Huangyou) using gas chromatography-ion mobility sp…
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