Analysis of volatile flavor components of traditional Chinese fish sauce during fermentation by GC-MS

doi:10.11882/j.issn.0254-5071.2022.09.041

ZHANG Qimeng, GU Huarong, MU Hongtao, ZHAO Mengbin, CHEN Yuzhu, GAO Xiangyang

China Brewing ›› 2022, Vol. 41 ›› Issue (9) : 242-251.

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China Brewing ›› 2022, Vol. 41 ›› Issue (9) : 242-251. DOI: 10.11882/j.issn.0254-5071.2022.09.041

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Analysis of volatile flavor components of traditional Chinese fish sauce during fermentation by GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 41(9): 242-251 https://doi.org/10.11882/j.issn.0254-5071.2022.09.041

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