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, Miao Yu, Peng Du, Hong Wei Chu, Chun Li, Libo Liu, Libo Liu
Topics & Concepts
FlavorFood scienceFermentationChemistryFood Quality and Safety StudiesFermentation and Sensory AnalysisMicrobial Metabolites in Food Biotechnology