Meat flavor of Macrobrachium nipponense processing by gas chromatography-ion mobility spectrometry, electronic nose and metabolomics is changed by dietary ferulic acid
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This study investigated the effects of dietary ferulic acid (FA) on muscle flavor in Macrobrachium nipponense using electronic nose (E-nose), gas chromatography-ion mobility spectrometry (GC-IMS), non-targeted metabolomics, and quantitative analysis of free am... ...
