Comparison of Volatile Flavor Compounds in Plant-based and Real Pork Mince by Headspace-Gas Chromatography-Ion Mo-bility Spectrometry (HS-GC-IMS)

Table S1: The peak intensity of VFCs that identified in six raw pork minces by GC-IMS; Table S2: The peak intensity of VFCs that identified in six steamed pork minces by GC-IMS; Table S3: The peak intensity of VFCs that identified in six stir-fried pork minces by GC-IMS.