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Gas Chromatography-Mass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality
Gas Chromatography-Mass Spectrometry Analysis of Volatile Flavor Compounds in Mackerel for Assessment of Fish Quality
1997
Hui-Zhen Zhang
Tung-Ching Lee
Keywords:
Mackerel
Gas chromatography–mass spectrometry
Flavor
Food science
Chemistry
Chromatography
volatile flavor
fish quality
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