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Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O

Sam Al‐Dalali, Fuping Zheng, Baoguo Sun, Talmizur Rahman, Feng Chen

2021Journal of Food Composition and Analysis37 citationsDOI

Topics & Concepts

AromaChemistryFlavorOdorGas chromatography–mass spectrometryFood sciencePhenolsChromatographyMass spectrometryOrganic chemistryFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities
Tracking volatile flavor changes during two years of aging of Chinese vinegar by HS-SPME-GC-MS and GC-O | Litcius