中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所,上海海洋大学食品学院,中国水产科学研究院南海水产研究所,中国海洋大学食品科学与工程学院,中国水产科学研究院南海水产研究所,中国水产科学研究院南海水产研究所
TS254.1
国家自然科学基金面上项目(31571869,31371800);广东省海洋渔业科技与产业发展专项(A201501C02);广东省海洋渔业科技推广专项(A201301C02)
South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai Ocean University,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,College of Food science and engineering,China Ocean University,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences
吴燕燕,王悦齐,李来好,王锡昌,杨贤庆,蔡秋杏,赵永强,辛少平.基于电子鼻与HS-SPME-GC-MS技术分析不同处理方式腌干带鱼挥发性风味成分[J].水产学报,2016,40(12):1931~1940
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