Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation-Reference-Cited by-同舟云学术

Fresh and grilled eel volatile fingerprinting by e-Nose, GC-O, GC–MS and GC × GC-QTOF combined with purge and trap and solvent-assisted flavor evaporation

Published:2019-01 Issue: Volume:115 Page:32-43
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Huang Xu-Hui,Zheng Xu,Chen Zeng-Hui,Zhang Yu-Ying,Du Ming,Dong Xiu-Ping,Qin Lei^ORCID,Zhu Bei-Wei

Funder

National Key Research and Development

Major Research and Development Program

Publisher

Elsevier BV

Subject

Food Science

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