Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms

出版年份 2020 全文链接

标题

作者

关键词

Dry-cured Spanish mackerel, Key aroma compounds, GC–O–MS, GC × GC–TOFMS, OAVs

出版物

Volume -, Issue -, Pages 128381

出版商

Elsevier BV

发表日期

2020-10-16

DOI

10.1016/j.foodchem.2020.128381

联系作者

Explore over 38,000 international journals covering a vast array of academic fields.

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started