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
Zdroj: In LWT 15 December 2022 171
Databáze: ScienceDirect
Externí odkaz: