Analysis of flavor characteristics of Chongqing roasted fish seasoning by high-performance liquid chromatography and headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic nose

TU Dawei, MA Hongneng, TANG Min, YOU Linfeng

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 345-355.

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Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (2) : 345-355. DOI: 10.13995/j.cnki.11-1802/ts.038542

Analysis of flavor characteristics of Chongqing roasted fish seasoning by high-performance liquid chromatography and headspace solid phase microextraction gas chromatography-mass spectrometry combined with electronic nose

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(2): 345-355 https://doi.org/10.13995/j.cnki.11-1802/ts.038542

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