Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments

标题
Evaluation of Key Aroma Compounds in Processed Prawns (Whiteleg Shrimp) by Quantitation and Aroma Recombination Experiments
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 65, Issue 13, Pages 2776-2783
出版商
American Chemical Society (ACS)
发表日期
2017-03-11
DOI
10.1021/acs.jafc.7b00636

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