The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS

Published 2022 View Full Article

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Title
The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
Authors
Keywords
-
Journal
Foods
Volume 11, Issue 20, Pages 3264
Publisher
MDPI AG
Online
2022-10-20
DOI
10.3390/foods11203264

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