Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments
【序号】：1 【作者】： 【题名】：Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments 【DOI】：10.1016/j.foodchem.2022.133773 【年、卷、期、起止页码】： 【全文链接】：
应助达人
仪器信息网“仪友会”招募令
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