Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS
Huang, Ledan, Wu, Zufang, Chen, Xiaoqian, Weng, Peifang, Zhang, XinVolume:
21
Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2018.1454466
Date:
January, 2018
File:
PDF, 1.40 MB
english, 2018