Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis
出版年份 2021 全文链接
标题
Insight into aroma attributes change during the hot-air-drying process of white shrimp using GC-MS, E-Nose and sensory analysis
作者
关键词
-
出版物
Food Science and Technology
Volume -, Issue -, Pages -
出版商
FapUNIFESP (SciELO)
发表日期
2021-06-21
DOI
10.1590/fst.70820
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