Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
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Title
Characterization of selected Chinese soybean paste based on flavor profiles using HS-SPME-GC/MS, E-nose and E-tongue combined with chemometrics
Authors
Keywords
Fermented soybean paste, Characterization of flavor, HS-SPME-GC/MS, E-nose, E-tongue, Chemometrics
Journal
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131840
Publisher
Elsevier BV
Online
2021-12-13
DOI
10.1016/j.foodchem.2021.131840
References
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