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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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来源:LWT-FOOD SCIENCE AND TECHNOLOGY年份:2023关键词: Volatile components; Two-stage fermentation; Suancai; Key aroma compounds; SBSE-GC-O/MS
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