Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
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Title
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
Authors
Keywords
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Journal
Foods
Volume 11, Issue 13, Pages 1938
Publisher
MDPI AG
Online
2022-06-30
DOI
10.3390/foods11131938
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