Comparative analysis of taste compounds in soup from six kinds of marine fishes

XU Yongxia; LI Xinxi; ZHAO Honglei; LI Xuepeng; BU Ying; LI Jianrong; JI Guangren; GUO Xiaohua

doi:10.13995/j.cnki.11-1802/ts.027071

XU Yongxia, LI Xinxi, ZHAO Honglei, LI Xuepeng, BU Ying, LI Jianrong, JI Guangren, GUO Xiaohua

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 240-245.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (21) : 240-245. DOI: 10.13995/j.cnki.11-1802/ts.027071

Comparative analysis of taste compounds in soup from six kinds of marine fishes

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(21): 240-245 https://doi.org/10.13995/j.cnki.11-1802/ts.027071

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Received	Revised	Published
2021-02-20	2021-04-09	2021-11-15
Issue Date
2021-11-30

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