Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose
Crossref DOI link: https://doi.org/10.1007/s11802-017-3194-y
Published Online: 2017-03-07
Published Print: 2017-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Fan, Yan
Yin, Li’ang
Xue, Yong
Li, Zhaojie
Hou, Hu
Xue, Changhu
License valid from 2017-03-07