Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems

CHENG Huafeng; LIN Lin; GE Mengtian; WU Haoran; LI Xiaochan; GAO Kairi; JIANG Shaotong; LU Jianfeng

doi:10.13995/j.cnki.11-1802/ts.021502

Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems

CHENG Huafeng, LIN Lin, GE Mengtian, WU Haoran, LI Xiaochan, GAO Kairi, JIANG Shaotong, LU Jianfeng

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 247-256.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (23) : 247-256. DOI: 10.13995/j.cnki.11-1802/ts.021502

Comparison of volatile flavor characteristics in the meat of Chinese mitten crab (Eriocheir sinensis) from three eco-environment systems

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(23): 247-256 https://doi.org/10.13995/j.cnki.11-1802/ts.021502

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Received	Published
2019-06-30	2019-12-15
Issue Date
2020-02-11

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