TY  - JOUR 
T1  - Comparison of volatile flavor compounds in plant-based and real pork mince by Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)
JO  - Food Science and Technology
A1  - HE, Jiang
A1  - HUANG, Qin
A1  - PENG, Hui-xin
A1  - CHEN, Yi-ting
A1  - XU, Wen-si
SN  - 0101-2061
UL  - 10.1590/fst.50722
VL  - 42 
Y1  - 2022
PB  - Brasil 
ER  -