دورية أكاديمية
Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry
| العنوان: | Decoding the evolution of aromatic volatile compounds and key odorants in Suancai (a Chinese traditional fermented vegetable) during fermentation using stir bar sorptive extraction–gas chromatography–olfactometry–mass spectrometry |
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| المؤلفون: | Mei, Yuan, Ge, Lihong, Lai, Haimei, Wang, Yali, Zeng, Xueqing, Huang, Yuli, Yang, Menglu, Zhu, Yongqing, Li, Huajia, Li, Juan, Guo, Chuanchuan, Hu, Tao, Zhao, Nan |
| المصدر: | In LWT 15 March 2023 178 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 00236438 |
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| DOI: | 10.1016/j.lwt.2023.114611 |