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Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS

Hailin He, Cuiwen Jian, Baoxin Yang, Jinxuan Wang, Xiaochun Su, Beibei Lv, Minghao Sun, Shubo Li, Yuan Guo

2024Food Bioscience16 citationsDOI

Topics & Concepts

ChemistryChromatographyGas chromatography–mass spectrometrySolid-phase microextractionVolatile organic compoundFlavorBamboo shootMass spectrometryFood scienceOrganic chemistryRaw materialGABA and Rice ResearchBamboo properties and applicationsMicrobial Metabolism and Applications
Investigating characteristic fingerprints and volatile flavor compound variations during the fermentation of Guangxi bamboo shoot using HS-GC-IMS and HS-SPME-GC-MS | Litcius