Study on the aroma formation of baked sea bass (Lateolabrax japonicus) via solvent-assisted flavor evaporation coupled with gas chromatography-mass spectrometry (SAFE-GC-MS) analysis
| Autor: | Liu, Xia-lei, Du, Xi-ping, Yang, Yuan-fan, Wei, Hao-cheng, He, Fan, Chen, Feng, Ni, Hui |
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| Zdroj: | In LWT 15 December 2022 171 |
| Databáze: | ScienceDirect |
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