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Number	Cited by Other Article(s)
1	Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Abstract Collapse Key Words Collapse MESH Headings Collapse Grants Collapse Affiliation(s) Collapse

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Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]