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Volatile flavour components and the mechanisms underlying their production in golden pompano (Trachinotus blochii) fillets subjected to different drying methods: A comparative study using an electronic nose, an electronic tongue and SDE-GC-MS.
Zhang J, Cao J, Pei Z, Wei P, Xiang D, Cao X, Shen X, Li C. Zhang J, et al. Among authors: cao x, cao j. Food Res Int. 2019 Sep;123:217-225. doi: 10.1016/j.foodres.2019.04.069. Epub 2019 Apr 30. Food Res Int. 2019. PMID: 31284971
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