Sea bass (Lateolabrax japonicus) is known for its unique flavor and high nutritional value. In this study. the influence of slaughter methods on the volatile compounds (VOCs) in sea bass was investigated using electronic nose (E-nose) technology and gas chromatography-ion mobility spectrometry (GC-IMS). VOCs in raw and cooked sea bass resulting from different slaughter methods were ef... https://thebookmarkid.com/story19600095/a-systematic-review-of-the-interrelations-of-urban-form-and-mode-choice-in-african-cities