Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

Nho‐Eul Song1, Jun‐Young Lee1, Yunyeol Lee1, Jong-Dae Park1, Hae Won Jang1
1Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeonbuk, 55365, Republic of Korea

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