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1 Ergebnisse
1
Comparative Analysis of Flavor, Taste, and Volatile Organic..:
Deng, Yijia
;
Wang, Rundong
;
Zhang, Yuhao
...
Foods. 11 (2022) 13 - p. 1938 , 2022
Link:
https://doi.org/10.3390/foods11131938
RT Journal T1
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods11131938&Exemplar=1&LAN=DE A1 Deng, Yijia A1 Wang, Rundong A1 Zhang, Yuhao A1 Li, Xuepeng A1 Gooneratne, Ravi A1 Li, Jianrong PB MDPI AG YR 2022 SN 2304-8158 JF Foods VO 11 IS 13 SP 1938 LK http://dx.doi.org/https://doi.org/10.3390/foods11131938 DO https://doi.org/10.3390/foods11131938 SF ELIB - SuUB Bremen
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