Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Published 2020 View Full Article

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Title
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
Authors
Keywords
Dry-cured fish, Volatile components, Lipid oxidation, HS-GC-IMS, PCA
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages 109339
Publisher
Elsevier BV
Online
2020-05-20
DOI
10.1016/j.foodres.2020.109339

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