ArticleFoods (Basel, Switzerland)2022

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS.

Yijia Deng et al.PubMed ↗Full text ↗Publisher ↗

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