论文信息 - Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS - 字舞流文

Effect of four types of thermal processing methods on the aroma profiles of acidity regulator-treated tilapia muscles using E-nose, HS-SPME-GC-MS, and HS-GC-IMS

Xichang Wang | Jian Zhong | Donglei Luan | Tingting Wu | Jing-Jing Zhang | Lina Tao | Ting Zhang | Jiahui Chen | Ling Ni