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-Reference-Cited by-同舟云学术

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

Published:2023-01 Issue:1 Volume:12 Page:173-182
ISSN:2213-4530
Container-title:Food Science and Human Wellness
language:en
Short-container-title:Food Science and Human Wellness

Author:

Li Ying,Yuan Li,Liu Huijie,Liu Hongying,Zhou Yue,Li Miaonan,Gao Ruichang

Publisher

Tsinghua University Press

Subject

Food Science

Reference53 articles.

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5. Composition and volatile profiles of commercial Argentinean blue cheeses;Wolf;J. Sci. Food Agric.,2011

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