Analysis of Volatile Flavor Components of Fish Sauce during Fermentation by Using Comprehensive Two-dimensional Gas Chromatography-Mass Spectroscopy
CHEN Lili, BAI Chunqing, YUAN Meilan, JIANG Yong, ZHAO Li
(National Freshwater Fish Processing Technology Research and Development Branch Center, College of Life Science, Jiangxi Science & Technology Normal University, Nanchang 330013, China)
CHEN Lili, BAI Chunqing, YUAN Meilan, JIANG Yong, ZHAO Li. Analysis of Volatile Flavor Components of Fish Sauce during Fermentation by Using Comprehensive Two-dimensional Gas Chromatography-Mass Spectroscopy[J]. FOOD SCIENCE, 2020, 41(22): 238-244.