The analysis of volatile compounds through flavoromics and machine learning to identify the origin of traditional Chinese fermented shrimp paste from different regions

Kuan Lu(Qingdao University of Science and Technology), Wancui Xie(Qingdao University of Science and Technology), Zhiying Xu(Dalian Ocean University), Lin Liu(Sichuan Agricultural University)
LWT
October 21, 2022
10.1016/j.lwt.2022.114096
Cited by 41

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