Review on the formation and regulation of the fishy odor in fish products

doi:10.13995/j.cnki.11-1802/ts.019303

WU Jing, HUANG Hui, LI Laihao, YANG Xianqing, HAO Shuxian, WEI Ya, LI Chunsheng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 254-261.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (24) : 254-261. DOI: 10.13995/j.cnki.11-1802/ts.019303

Review on the formation and regulation of the fishy odor in fish products

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(24): 254-261 https://doi.org/10.13995/j.cnki.11-1802/ts.019303

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