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  • 中文期刊(525877)
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期刊名称

  • lwt-food science and technology(1)

关键词

  • dry-cured fish; gc-o-ms; recombination and omission experiments; odor activity values; key odorant(1)

作者

  • Chen, Fangxue AND Shen, Lingwei AND Qiao, Yu AND Wu, Wenjin AND Xiong, Guangquan AND Wang, Lan AND Li, Xin AND Ding, Anzi AND Shi, Liu AND Chen, Fangxue AND Shen, Lingwei AND Shi, Xujia AND Deng, Yi AND Qiao, Yu AND Wu, Wenjin(0)

机构

  • hubei acad agr sci, inst agroprod proc & nucl agr technol, minist agr & rural affairs, key lab cold chain logist technol agroprod, wuhan 430064, peoples r china(1)
  • hubei acad agr sci, inst agroprod proc & nucl agr technol, wuhan 430064, peoples r china(1)
  • hubei univ technol, hubei prov cooperat innovat ctr ind fermentat, hubei key lab ind microbiol, minist educ,key lab fermentat engn, wuhan 430068, peoples r china(1)

年份

  • 2023(1)
科研产出
资源类型: 外文期刊
作者:Chen, Fangxue(精确检索)
作者:Shen, Lingwei(精确检索)
作者:Qiao, Yu(精确检索)
作者:Wu, Wenjin(精确检索)
作者:Xiong, Guangquan(精确检索)
作者:Wang, Lan(精确检索)
作者:Li, Xin(精确检索)
作者:Ding, Anzi(精确检索)
作者:Shi, Liu(精确检索)
作者:Chen, Fangxue(精确检索)
作者:Shen, Lingwei(精确检索)
作者:Shi, Xujia(精确检索)
作者:Deng, Yi(精确检索)
作者:Qiao, Yu(精确检索)
作者:Wu, Wenjin(精确检索)
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1Characterization of flavor perception and characteristic aroma of traditional dry-cured fish by flavor omics combined with multivariate statistics

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来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Dry-cured fish; GC-O-MS; Recombination and omission experiments; Odor activity values; Key odorant

年份：2023

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