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2. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS;Cai;Food Chemistry,2020
3. Effects of acetylated cassava starch on the physical and rheological properties of multicomponent protein emulsions;Cao;International Journal of Biological Macromolecules,2021
4. Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose;Chen;HS-SPME-GC-MS and HS-GC-IMS. LWT,2021
5. Changes in fatty acids and volatile components in mackerel by broiling;Chung;European Journal of Lipid Science and Technology,2011