Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose
| Autor: | Wang, Renjie, Liu, Yu, Wang, Yongcheng, Bai, Chunqing, Jiang, Yong, Yuan, Meilan, Zhao, Li, Chen, Lili |
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| Zdroj: | In Food Chemistry 15 January 2025 463 Part 2 |
| Databáze: | ScienceDirect |
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