Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach
Authors
Hongshu Chi (ORCID: https://orcid.org/0000-0003-0131-0281)
Si Chen (ORCID: https://orcid.org/0000-0001-9782-7749)
Shuigen Li (ORCID: https://orcid.org/0000-0002-8805-3451)
Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach
Hongshu Chi, Si Chen, Shuigen Li, Qinmei Fang et al.
Journal
Foods
Topics
Meat and Animal Product Quality
article
Comprehensive Characterization of Volatile Flavor Compounds in Thamnaconus modestus Under Different Thermal Processing Methods: A Multi-Instrumental Flavoromics Approach
Fujian Academy of Agricultural Sciences (CN), ES Technology (United Kingdom) (GB), Fujian Fisheries Research Institute (CN), Biotechnology Research Institute (CN), Chinese Academy of Fishery Sciences (CN)