Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.
- Resource Type
- Article
- Source
- Journal of Agricultural & Food Chemistry; 8/3/2022, Vol. 70 Issue 30, p9451-9462, 12p
- Subject
- Language
- ISSN
- 00218561