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Journal: Foods, 2022
Volume: 11
Number: 2614

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
Authors: by Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang and Zhenxing Li
Link: https://www.mdpi.com/2304-8158/11/17/2614

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