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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS

Ledan HuangSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information
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Zufang WuSchool of Marine Sciences, Ningbo University, Ningbo, P.R.China;Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, P.R.ChinaCorrespondence[email protected]
View further author information
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Xiaoqian ChenSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information
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Peifang WengSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information
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Xin ZhangSchool of Marine Sciences, Ningbo University, Ningbo, P.R.ChinaView further author information
Pages 760-770 | Received 18 Jun 2017, Accepted 15 Mar 2018, Published online: 07 May 2018

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