Cite
HARVARD Citation
Zhang, Q. et al. (2020). Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food research international. p. . [Online].
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Zhang, Q. et al. (2020). Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food research international. p. . [Online].