Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
出版年份 2022 全文链接
标题
Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS
作者
关键词
-
出版物
Food Science and Human Wellness
Volume 12, Issue 1, Pages 173-182
出版商
Elsevier BV
发表日期
2022-08-09
DOI
10.1016/j.fshw.2022.07.035
参考文献
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