Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aro
【序号】：1 【作者】： 【题名】：Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies 【DOI】：10.1021/acs.jafc.2c02119 【年、卷、期、起止页码】： 【全文链接】：
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