Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS-Reference-Cited by-同舟云学术

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Published:2022-12 Issue: Volume:50 Page:102048
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Nie Shi,Li Laihao,Wang Yueqi,Wu Yanyan,Li Chunsheng,Chen Shengjun,Zhao Yongqiang,Wang Di,Xiang Huan,Wei Ya

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

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