Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus) Soup Cooked Using a Traditional Chinese Method by GC-MS
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Title
Characterization of Volatile Compounds in Grass Carp (Ctenopharyngodon idellus)
Soup Cooked Using a Traditional Chinese Method by GC-MS
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume 41, Issue 4, Pages e12995
Publisher
Wiley
Online
2016-06-29
DOI
10.1111/jfpp.12995
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