Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS-Reference-Cited by-同舟云学术

Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS

Published:2019-09 Issue: Volume:123 Page:217-225
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Zhang Jiahui,Cao Jun^ORCID,Pei Zhisheng,Wei Peiyu,Xiang Dong,Cao Xinyu,Shen Xuanri,Li Chuan^ORCID

Funder

Natural Science Foundation of China

National Natural Science Foundation of China

Project of Haikou Ocean and Fisheries Bureau

Hainan University

Innovative Research Projects of Graduate Students of Hainan Province

Publisher

Elsevier BV

Subject

Food Science

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