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Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel (Scomber scombrus)
volatile aroma compounds aroma quality mackerel
2010/11/22
Volatile aroma compounds of mackerel samples (fresh, and frozen then stored for 5 days at 15±2°C (FR)) were analyzed by a dynamic headspace concentrator/gas chromatography/mass spectrometry (DHA/GC/MS...