Characterization of odor-active compounds in cooked meat of farmed obscure puffer (Takifugu obscurus) using gas chromatography–mass spectrometry–olfactometry

Journal of Food and Drug Analysis - Tập 22 - Trang 431-438 - 2014
Ning-Ping Tao1, Rong Wu1, Pei-Gen Zhou1, Sai-Qi Gu1, Wei Wu1
1College of Food Science and Technology, Shanghai Ocean University, Lingang New City, Shanghai 201306, China

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