Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
| Autor: | Chen, Yi, Li, Pao, Liao, Luyan, Qin, Yeyou, Jiang, Liwen, Liu, Yang |
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| Zdroj: | In Food Chemistry 1 November 2021 361 |
| Databáze: | ScienceDirect |
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