Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
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Title
Effect of Lactobacillus plantarum fermentation on the volatile flavors of mung beans
Authors
Keywords
Gas chromatograph-ion mobility spectrometer, Relative odor activity value, Flavor characteristics, Beany flavor, Electronic nose
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 146, Issue -, Pages 111434
Publisher
Elsevier BV
Online
2021-04-06
DOI
10.1016/j.lwt.2021.111434
References
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