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Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose, SPME-GC-MS and HS-GC-IMS

Author:

Ying Li,Li Yuan,Huijie Liu,Hongying Liu,Yue Zhou,Miaonan Li,Ruichang Gao

Publication:

Food Science and Human Wellness

Publisher:

Elsevier

Date:

January 2023

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