Formation of colloidal micro‐nano particles and flavor characteristics of Greenland halibut bone soup
Author:
Affiliation:
1. College of Food Science and Engineering Bohai University Jinzhou China
2. Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University (BTBU) Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15979
Reference43 articles.
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5. Geographical origin identification of two salmonid species via flavor compound analysis using headspace-gas chromatography-ion mobility spectrometry combined with electronic nose and tongue
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