Analyzing the flavor compounds in Chinese traditional fermented shrimp pastes by HS-SPME-GC/MS and electronic nose
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DOI: 10.1007/s11802-017-3194-y
Abstract: Shrimp paste is a type of condiments with high nutritional value. However, the flavors of shrimp paste, particularly the non-uniformity flavors, have limited its application in food processing. In order to identify the characteristic flavor… read more here.
Keywords: flavor compounds; shrimp pastes; compounds chinese; chinese traditional ... See more keywords