Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

Published 2016 View Full Article

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Title
Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
Authors
Keywords
Silver carp, Washing, Monolithic material sorptive extraction (MMSE), Odor activity value (OAV), Gas chromatography–mass spectrometry (GC–MS), E-nose, Sensory evaluation
Journal
FOOD CHEMISTRY
Volume 207, Issue -, Pages 205-213
Publisher
Elsevier BV
Online
2016-03-10
DOI
10.1016/j.foodchem.2016.03.026

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