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Journal description
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Details for article 26 of 260 found articles
| Title: |
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC–MS and GC-IMS |
| Author: |
Yang, Xuebo Chen, Qiuhan Liu, Shouchun Hong, Pengzhi Zhou, Chunxia Zhong, Saiyi |
| Appeared in: |
Food chemistry. X |
| Paging: | Volume 22 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
The Author(s) |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 26 of 260 found articles
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