Analysis of Volatile Flavor Components in Crisp Grass Carp Muscle by Electronic Nose and SPME-GC-MS
RONG Jianhua, XIONG Shi, ZHANG Liangzi, XIE Shuli, XIONG Shanbai
National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), College of Food Science and Technology,
Huazhong Agricultural University, Wuhan 430070, China
RONG Jianhua, XIONG Shi, ZHANG Liangzi, XIE Shuli, XIONG Shanbai. Analysis of Volatile Flavor Components in Crisp Grass Carp Muscle by Electronic Nose and SPME-GC-MS[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201510025.