Different stages of flavor variations among canned Antarctic krill (Euphausia superba): Based on GC-IMS and PLS-DA
Peizi Sun, Songyi Lin, Xinran Li, Dongmei Li
Topics & Concepts
Antarctic krillEuphausiaKrillChemistryFood scienceFlavorOctanalGas chromatography–mass spectrometryMass spectrometryChromatographyBiologyHexanalFisheryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesIdentification and Quantification in Food