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Journal: Foods, 2022
Volume: 11
Number: 1938
1938
Article: Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
Authors: by Yijia Deng, Rundong Wang, Yuhao Zhang, Xuepeng Li, Ravi Gooneratne and Jianrong Li
Link: https://www.mdpi.com/2304-8158/11/13/1938

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