Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with HS‐SPME / GC‐MS
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Title
Characterization of the effect of different sugar on volatile flavor compounds of dried fish floss using e‐nose combined with
HS‐SPME
/
GC‐MS
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 46, Issue 5, Pages -
Publisher
Wiley
Online
2022-03-25
DOI
10.1111/jfpp.16567
References
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