Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose

Published 2015 View Full Article

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Title
Evaluation of volatile profile of Sichuan dongcai, a traditional salted vegetable, by SPME–GC–MS and E-nose
Authors
Keywords
Brassica juncea, L., Volatile compound, Flavor discrimination, Fermented food
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 64, Issue 2, Pages 528-535
Publisher
Elsevier BV
Online
2015-07-03
DOI
10.1016/j.lwt.2015.06.063

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