Analysis of volatile components in various caviars based on gas chromatography-ion mobility spectroscopy

CHEN Yao; ZHU Kaiyue; ZHANG Yuying; WANG Shuchen; JIN Wengang; JIANG Pengfei

doi:10.13995/j.cnki.11-1802/ts.028647

CHEN Yao, ZHU Kaiyue, ZHANG Yuying, WANG Shuchen, JIN Wengang, JIANG Pengfei

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 235-241.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (24) : 235-241. DOI: 10.13995/j.cnki.11-1802/ts.028647

Analysis of volatile components in various caviars based on gas chromatography-ion mobility spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(24): 235-241 https://doi.org/10.13995/j.cnki.11-1802/ts.028647

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Received	Revised	Published
2021-07-16	2021-08-20	2021-12-25
Issue Date
2022-01-21

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