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| Research Progress on Formation Mechanism and Analysis Techniques of Volatile Flavor Compounds in Fishery Products |
| ZHAO Yanfen1, ZHANG Yuying1,2, ZHANG Xuedi1,2, SUN Peizi1, REN Xiang1, LI Dongmei1,2,3 |
1. School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China;
2. National Engineering Research Center of Seafood, Dalian 116034, China;
3. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China |
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Received: 04 December 2022
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