Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments

Xiaojing Zhang; Pei Gao; Wenshui Xia; Qixing Jiang; Shao‐Quan Liu; Yanshun Xu

doi:10.1016/j.foodchem.2022.133773

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments

著者: Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shao‐Quan Liu, Yanshun Xu - Food Chemistry 2022 被引用: 113

Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments | Litlas