Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression
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DOI: 10.1080/10942912.2020.1716790
Abstract: ABSTRACT In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with… read more here.
Keywords: chinese traditional; suan western; western hunan; evaluation ... See more keywords