Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS-Reference-Cited by-同舟云学术

Insights into volatile flavor compound variations and characteristic fingerprints in Longpai soy sauce moromi fermentation via HS-GC-IMS and HS-SPME-GC× GC-ToF-MS

Published:2023-02 Issue: Volume:176 Page:114490
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zou Mouyong^ORCID,Tang Hongbiao,Chen Xun,Guo Liqiong,Lin Junfang

Funder

Special Project for Research and Development in Key areas of Guangdong Province

Department of Science and Technology of Guangdong Province

Publisher

Elsevier BV

Subject

Food Science

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