Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue
Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He
{"title":"Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue","authors":"Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He","doi":"10.1016/j.fochx.2024.101623","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"429 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.fochx.2024.101623","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
