Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

<div>Screening of VOCs in breast meat of Lueyang black chicken at different steaming times. (a) VIP values. (b) Principal component score map. (c) Cluster heatmap.</div>

Journal of Food Quality

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Figure 7

Figure 7: Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry 