Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis-Reference-Cited by-同舟云学术

Evaluation of aroma characteristics in grass carp mince as affected by different washing processes using an E-nose, HS-SPME-GC-MS, HS-GC-IMS, and sensory analysis

Published:2022-08 Issue: Volume:158 Page:111584
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiao Naiyong^ORCID,Xu Huiya,Jiang Xin,Sun Tongtong,Luo Yixuan,Shi Wenzheng

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

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