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 - Concepedia

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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

119

Citations

39

References

2021

Year

Jiahui Chen, Lina Tao, Ting Zhang, Jingjing Zhang, Tingting Wu, Donglei Luan, Ling Ni, Xichang Wang, Jian Zhong

Food ChemistryPhysiologySensory ScienceAroma ProfilesHealth Sciences

References

	Year	Citations

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