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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

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

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