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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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Fuxin NAN
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Li LIU
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Mingyong ZENG
1
Nana ZHAO
1
Xinyi YANG
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Yuyang MA
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Food processing and manufacture
1
TP368-456
1
gc-ims
hydrolysate
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lemon juice
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oyster (crassostrea gigas)
1
volatile flavor composition
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Directory of Open Access Journals: DOAJ Articles
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Crassostrea gigas
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