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Comparative analysis of the volatile flavor compounds of Monascus-fermented cheese with different ripening periods by SPME-GC-MS, SPME-GC×GC-MS, and HS-GC-IMS

Qian Zhang; Yadong Wang; Fanyu Meng; Bei Wang; Yanbo Wang
Food Bioscience · Vol. 62 · pp. 105045 · 2024
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Bibliographic Information

JournalFood Bioscience
PublisherElsevier
Publication Date2024-12-01
Publication Year2024
Volume62
Pages105045
Document TypeJournal Article
eISSN2212-4292
DOI10.1016/j.fbio.2024.105045
SubjectAgricultural and Biological Sciences

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NARA Access Coverage2013-03-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/22124292
Publisher PageOpen Publisher Page
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