Optimization of fermentation deodorization of <em>Laminaria japonica</em> based on electronic nose, GC-MS and sensory evaluation

doi:10.13995/j.cnki.11-1802/ts.023591

Optimization of fermentation deodorization of Laminaria japonica based on electronic nose, GC-MS and sensory evaluation

GU Saiqi, HU Binchao, ZHANG Yueting, BAO Rongbin, WANG Suning, ZOU Lin, ZHOU Xuxia, DING Yuting, LUAN Luqin, ZHANG Chenchao, TANG Wenyan

Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 124-129.

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Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (19) : 124-129. DOI: 10.13995/j.cnki.11-1802/ts.023591

Optimization of fermentation deodorization of Laminaria japonica based on electronic nose, GC-MS and sensory evaluation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2020, 46(19): 124-129 https://doi.org/10.13995/j.cnki.11-1802/ts.023591

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Received	Revised
2020-02-11	2020-04-22
Issue Date
2020-11-02

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