Deng, Y.; Wang, R.; Zhang, Y.; Li, X.; Gooneratne, R.; Li, J.
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods 2022, 11, 1938.
https://doi.org/10.3390/foods11131938
AMA Style
Deng Y, Wang R, Zhang Y, Li X, Gooneratne R, Li J.
Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods. 2022; 11(13):1938.
https://doi.org/10.3390/foods11131938
Chicago/Turabian Style
Deng, Yijia, Rundong Wang, Yuhao Zhang, Xuepeng Li, Ravi Gooneratne, and Jianrong Li.
2022. "Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS" Foods 11, no. 13: 1938.
https://doi.org/10.3390/foods11131938
APA Style
Deng, Y., Wang, R., Zhang, Y., Li, X., Gooneratne, R., & Li, J.
(2022). Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS. Foods, 11(13), 1938.
https://doi.org/10.3390/foods11131938