Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry

Autor:	Yuan Mei, Lihong Ge, Haimei Lai, Yali Wang, Xueqing Zeng, Yuli Huang, Menglu Yang, Yongqing Zhu, Huajia Li, Juan Li, Chuanchuan Guo, Tao Hu, Nan Zhao
Rok vydání:	2023
Předmět:	Food Science
Zdroj:	LWT. 178:114611
ISSN:	0023-6438
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ab9ea8da44a2e816d2d63f78becf69b9 https://doi.org/10.1016/j.lwt.2023.114611 Zobrazit plný text záznamu Full Text from ScienceDirect