The volatile flavor compounds of Shanghai smoked fish as a special delicacy.
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DOI: 10.1111/jfbc.13553
Abstract: In this work, the effects of substrates on volatile flavor compounds of Shanghai smoked fish (SSF) from grass carp was investigated by head space-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) by changing the ratios of soy sauce… read more here.
Keywords: flavor compounds; volatile flavor; shanghai smoked; flavor ... See more keywords