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Updated: May 12, 2026

In Situ Visualization of the Phase Behavior of Oil Samples Under Refinery Process Conditions
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Aroma composition and sensory correlation in Jiaodong shrimp paste: A comparative analysis of solid, liquid, and oil

Yang Li1, Kuan Lu1, Min Wang1

  • 1College of Chemical Engineering, Qingdao University of Science and Technology, Qingdao 266042, China.

Food Research International (Ottawa, Ont.)
|April 19, 2025
PubMed

Keywords:
Component separationKey aroma substanceRegional characteristic foodSensory correlation analysis

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