Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique

Hongxia Guo, Tao Feng, Wenyuan Qi, Qiulian Kong, Ling Yue, Haihong Wang

Open source

DOI: 10.1111/1750-3841.15541
Published: 2020-11-29
Container: Journal of Food Science
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.15541,
  title = {Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique},
  author = {Hongxia Guo and Tao Feng and Wenyuan Qi and Qiulian Kong and Ling Yue and Haihong Wang},
  year = {2020},
  journal = {Journal of Food Science},
  doi = {10.1111/1750-3841.15541},
  url = {https://doi.org/10.1111/1750-3841.15541}
}

RIS

TY  - JOUR
TI  - Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique
AU  - Hongxia Guo
AU  - Tao Feng
AU  - Wenyuan Qi
AU  - Qiulian Kong
AU  - Ling Yue
AU  - Haihong Wang
PY  - 2020
JO  - Journal of Food Science
DO  - 10.1111/1750-3841.15541
UR  - https://doi.org/10.1111/1750-3841.15541
ER  -

APA

Guo, H., Feng, T., Qi, W., Kong, Q., Yue, L., & Wang, H. (2020). Effects of electron‐beam irradiation on volatile flavor compounds of salmon fillets by the molecular sensory science technique. Journal of Food Science. https://doi.org/10.1111/1750-3841.15541

Source records

crossref · retrieved 2026-09-25T21:38:32.554Z