Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel-Reference-Cited by-同舟云学术

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Flavor formation in different production steps during the processing of cold-smoked Spanish mackerel

Published:2019-07 Issue: Volume:286 Page:241-249
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Xu-Hui,Qi Li-Bo,Fu Bao-Shang,Chen Zeng-Hui,Zhang Yu-Ying,Du Ming,Dong Xiu-Ping,Zhu Bei-Wei,Qin Lei

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Flavour substances of Chinese traditional smoke-cured bacon;Ainong;Food Chemistry,2005

2. The critical evaluation of a comprehensive mass spectral library;Ausloos;Journal of the American Society for Mass Spectrometry,1999

3. Springer handbook of Odor;Buettner,2017

4. Simultaneous distillation–extraction: From birth to maturity—Review;Chaintreau;Flavour and Fragrance Journal,2001

5. MetaboAnalyst 4.0: Towards more transparent and integrative metabolomics analysis;Chong;Nucleic Acids Research,2018

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