Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Published 2019 View Full Article

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Title
Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS
Authors
Keywords
Golden pompano fillets, Volatile flavour components, Electronic nose, Electronic tongue, SDE-GC–MS
Journal
FOOD RESEARCH INTERNATIONAL
Volume 123, Issue -, Pages 217-225
Publisher
Elsevier BV
Online
2019-05-01
DOI
10.1016/j.foodres.2019.04.069

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