Order Article Reprints

Zhao J, Zhang Y, Chen Y, Zheng Y, Peng C, Lin H, Che Z, Ding W. Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization. Foods. 2023; 12(1):109. https://doi.org/10.3390/foods12010109

Zhao, Jie, Yimao Zhang, Yu Chen, Yuhui Zheng, Changbo Peng, Hongbin Lin, Zhenming Che, and Wenwu Ding. 2023. "Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization" Foods 12, no. 1: 109. https://doi.org/10.3390/foods12010109

Zhao, J., Zhang, Y., Chen, Y., Zheng, Y., Peng, C., Lin, H., Che, Z., & Ding, W. (2023). Sensory and Volatile Compounds Characteristics of the Sauce in Bean Paste Fish Treated with Ultra-High-Pressure and Representative Thermal Sterilization. Foods, 12(1), 109. https://doi.org/10.3390/foods12010109