Young-Seok Shim

Nov 1, 2024 | sciencedirect.com | Young-Seok Shim |Ho Won Jang |Wei Zhang |Yong Liu

The detection of VOCs in food processing industries is getting importance for ensuring the quality of the product while minimizing off-odors [1], [2]. The fish industry, in particular, has received focus because of the fast deterioration of fish caused by the decomposition of fish ingredients by the metabolic activity of spoilage bacteria.