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Journal description
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Details for article 1 of 99 found articles
| Title: |
Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA |
| Author: |
Guo, Wenkui Cheng, Meiru Dong, Xuemei Liu, Chuan Miao, Yu Du, Peng Chu, Hong Li, Chun Liu, Libo |
| Appeared in: |
Food research international |
| Paging: | Volume 192 () nr. C pages p. |
| Year: |
2024 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 1 of 99 found articles
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