Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation-Reference-Cited by-同舟云学术

Evaluation of aroma characteristics of Penaeus vannamei with different drying methods using HS-SPME-GC-MS, MMSE-GC-MS, and sensory evaluation

Published:2024-08 Issue: Volume:449 Page:138957
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Shi Jian,Xiao Naiyong,Zhang Qiang,Tian Zhihang,Li Mingyuan,Shi Wenzheng

Publisher

Elsevier BV

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