Comparison and analysis of the volatile compounds in solid-state and liquid-state fermented vinegars

Autor:	Xiaoyue Ji, Li Xu
Rok vydání:	2022
Předmět:	General Chemical Engineering Safety Risk Reliability and Quality Industrial and Manufacturing Engineering Food Science
Zdroj:	Journal of Food Measurement and Characterization. 16:4914-4922
ISSN:	2193-4134 2193-4126
DOI:	10.1007/s11694-022-01590-0
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::c22526b10edfdf8bf1d2150108ef6bd1 https://doi.org/10.1007/s11694-022-01590-0 Zobrazit plný text záznamu Full text from SpringerLink