Published in
Elsevier, Food Control, (111), p. 107066
DOI: 10.1016/j.foodcont.2019.107066
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Real-time assessing the lipid oxidation of prawn (Litopenaeus vannamei) during air-frying by iKnife coupling rapid evaporative ionization mass spectrometry
Journal article published in 2020 by
Gongshuai Song,
Linqiu Li,
Haixing Wang 
,
Mengna Zhang,
Xina Yu,
Jie Wang,
Jing Xue,
Qing Shen
,
Mengna Zhang,
Xina Yu,
Jie Wang,
Jing Xue,
Qing Shen
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