Buchumschlag

Characterisation of Key Aroma Compounds in Hot‐Air‐Dried Shrimp (Penaeus vannamei) by Application of the Sensomics Approach

Fuente: Wiley Open Access

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Bibliographische Detailangaben
Hauptverfasser:	Di Zhang, Shanhua Cui, Feiran Yang, Hongwu Ji, Shucheng Liu, Wenkui Song
Format:	Artículo Open Access
Veröffentlicht:	Wiley 2025
Schlagworte:	Flavour and Fragrance Journal
Online-Zugang:	Acceder al recurso
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

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