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-Reference-Cited by-同舟云学术

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

Published:2023-03 Issue: Volume:178 Page:114611
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Mei Yuan,Ge Lihong,Lai Haimei,Wang Yali,Zeng Xueqing,Huang Yuli,Yang Menglu,Zhu Yongqing,Li Huajia,Li Juan,Guo Chuanchuan,Hu Tao,Zhao Nan

Publisher

Elsevier BV

Subject

Food Science

Reference34 articles.

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