Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS.
作者： Qi Zhang , Yicheng Ding , Saiqi Gu , Shichen Zhu , Xuxia Zhou
DOI: 10.1016/J.FOODRES.2020.109339
关键词:
摘要: … Therefore, the purposes of this study were to monitor the flavor change of dry-cured fish during storage at different temperatures and to clarify the possible pathways for flavor changes …
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