Characterization of the Volatile Flavor Profiles of Black Garlic Using Nanomaterial-Based Colorimetric Sensor Array, Hs-Spme-Gc/Ms Coupled with Chemometrics Strategies

Author:

Yu Shanshan,Huang Xingyi,Wang Li,Wang Yuena,Jiao Xueya,chang xianhui,Tian Xiaoyu,Ren Yi,Zhang Xiaorui

Publisher

Elsevier BV

Reference31 articles.

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5. Detection of submerged fermentation of Tremella aurantialba using data fusion of electronic nose and tongue;C Dai;Journal of Food Process Engineering,2019

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