Characterization of prepared soft-shelled turtle dishes of different pretreatment combined with irradiation based on flavor profiles usingE-nose, E-tongueand HS-SPME-GC–MS by Yuanfang Xu, Xiaoyu Wang, Qingxiu Mao, Qiling Zhang, Yiji Zhou, Gaoliu Huang, Lu Liu, Qing Yang, Yong Zhang, Feng Guo, Chao Deng, Meijuan Yu, Mengyun Ouyang, Ling Peng, Jianhui Wang, Wenge Li

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