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Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA

Wenkui Guo; Meiru Cheng; Xuemei Dong; Chuan Liu; Yu Miao; Peng Du; Hong Chu; Chun Li; Libo Liu
Food Research International · Vol. 192 · pp. 114751 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-09-01
Publication Year2024
Volume192
Pages114751
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114751
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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