| 标题 |
Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Bioscience 作者:Shi Nie; Laihao Li; Yueqi Wang; Yanyan Wu; Chunsheng Li; et al 出版日期:2022-12-01 |
| 求助人 | |
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(2025-6-4)