Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis
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Title
Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis
Authors
Keywords
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Journal
FOOD RESEARCH INTERNATIONAL
Volume 158, Issue -, Pages 111584
Publisher
Elsevier BV
Online
2022-06-28
DOI
10.1016/j.foodres.2022.111584
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