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Process optimization for deodorization of giant salamander tail by rosemary extract and identification of volatile components before and after deodorization

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By Yang Hui, Wu Yan, FU Jiayin
| cnif.cn
Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (10) : 316-326. DOI: 10.13995/j.cnki.11-1802/ts.044294 Process optimization for deodorization of giant salamander tail by rosemary extract and identification of volatile components before and after deodorization {{javascript:window.custom_author_en_index=0;}} {{article.zuoZhe_EN}} Author information History Download Citations {{article.zuoZheEn_L}}. {{article.title_en}}[J].
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