Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS - Concepedia

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Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

233

Citations

42

References

2020

Year

Qi Zhang, Yicheng Ding, Saiqi Gu, Shichen Zhu, Xuxia Zhou, Yuting Ding

Food Research International

Food ChemistryEngineeringVolatile CompoundsFood AuthenticationGas ChromatographyEnvironmental EngineeringBioanalysisAnalytical ChemistryFood QualityMedicineDry-cured FishChromatography

References

	Year	Citations

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