Discrimination and characterization of the volatile organic compounds in eight kinds of huajiao with geographical indication of China using electronic nose, HS-GC-IMS and HS-SPME-GC–MS

Author:

Feng Xiya,Wang Hongwei,Wang Zhirong,Huang Pimiao,Kan Jianquan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace-gas chromatography-ion mobility spectrometry;Chen;Food Sciences and Nutrition,2020

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