Characterization and analysis of volatile compounds in crude fat of Trachinotus ovatus by gas chromatography-ion mobility spectrometry combined with electronic-nose
1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, Food and Pharmacy College, Zhejiang Ocean University, Zhoushan 316022, China
2. Marine Science and Technology College, Zhejiang Ocean University, Zhoushan 316022, China
3. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology, College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China
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