HIGHLIGHTS
- who: Hua Feng et al. from the College of Food Science and Engineering, Ocean University of China, No5, Yushan Road, Qingdao, China have published the article: Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS, in the Journal: Foods 2022, 2614 of 29/08/2022
- what: This study aimed to ascertain how the volatile compounds changed throughout various steps when producing a (Lateolabrax maculatus). This work investigated the changes of volatile compounds in smoked sea bass at different stages . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.