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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

食品科学 . 2020, (22): 238 -244 . DOI: 10.7506/spkx1002-6630-20191016-155