Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes
Crossref DOI link: https://doi.org/10.1007/s12562-015-0858-7
Published Online: 2015-03-11
Published Print: 2015-05
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zheng, Jin-yuan
Tao, Ning-ping
Gong, Jun
Gu, Sai-Qi
Xu, Chang-hua
Text and Data Mining valid from 2015-03-11