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
FOOD SCIENCE . 2020, (22): 238 -244 .  DOI: 10.7506/spkx1002-6630-20191016-155