@article{he_huang_peng_chen_xu_2022,  title={Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)},  volume={42},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.50722},  DOI={10.1590/fst.50722},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={HE, Jiang and HUANG, Qin and PENG, Hui-xin and CHEN, Yi-ting and XU, Wen-si},  year={2022},  pages={e50722} }