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Fuxin NAN
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Using GC-IMS and SPME-GC-MS to Analysis the Flavor Improvement of Oyster (Crassostrea gigas) Hydrolysates Treated with Lemon Juice
by
Fuxin
NAN
,
Nana ZHAO
,
Yuyang MA
,
Li LIU
,
Xinyi YANG
,
Mingyong ZENG
Published 2022
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Related Subjects
Food processing and manufacture
TP368-456
gc-ims
hydrolysate
lemon juice
oyster (crassostrea gigas)
volatile flavor composition
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