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Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments

Food ChemistryKey Aroma CompoundsOdor Activity ValuesFood FermentationFlavoromicsFood AnalysisSensory ScienceAnalytical ChemistryMetabolomicsGas Chromatography-mass SpectrometryHealth Sciences