GC × GC-ToF-MS combined with multivariate statistical methods to explore the effects of L. paracasei fermentation on bread flavor characteristics
Yuxia Yang, Jinxi Cui, Zhongli Jiang, Xiuhong Zhao
Topics & Concepts
ChemistryFlavorAromaFood scienceFermentationWineGas chromatography–mass spectrometryYeastChromatographyMass spectrometryBiochemistryMetabolomics and Mass Spectrometry StudiesAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis