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
- Resource Type
- Article
- Source
- In
LWT 15 March 2023 178 - Subject
- Language
- ISSN
- 0023-6438