Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
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Title
Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS
Authors
Keywords
HS-GC-IMS, HS-SPME-GC-MS, Douchi, Volatile compounds, Fermentation
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 130055
Publisher
Elsevier BV
Online
2021-05-13
DOI
10.1016/j.foodchem.2021.130055
References
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