| 引用本文: |
王悦齐, 李春生, 李来好, 杨贤庆, 陈胜军, 吴燕燕, 赵永强, 魏涯. 基于GC-MS联用技术分析传统鱼露发酵过程中挥发性风味成分和脂肪酸组分变化[J]. 水产学报, 2018, 42(6): 984-995. DOI: 10.11964/jfc.20170710908
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| Citation: |
WANG Yueqi, LI Chunsheng, LI Laihao, YANG Xianqing, CHEN Shengjun, WU Yanyan, ZHAO Yongqiang, WEI Ya. Analysis of volatile flavor components and fatty acids in fish sauces during fermentation by GC-MS[J]. Journal of fisheries of china, 2018, 42(6): 984-995. DOI: 10.11964/jfc.20170710908
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