Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC–MS, and descriptive sensory evaluation
| Autor: | Li, Aijun, Feng, Xiya, Yang, Gang, Peng, Xiaowei, Du, Muying, Song, Jun, Kan, Jianquan |
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| Zdroj: | In Food Research International April 2024 182 |
| Databáze: | ScienceDirect |
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