HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu - Concepedia

Concepedia

Publication | Closed Access

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

193

Citations

33

References

2020

Year

Yang Yang, Bing Wang, Yu Fu, Shi Yan-guo, Fenglian Chen, Huanan Guan, Linlin Liu, Chunyan Zhang, Pengyu Zhu, Ying Liu,

Food ChemistryEngineeringFood FermentationBiochemistryFood AuthenticationVolatile Flavor CompoundsBioanalysisFood AnalysisBiotechnologyAnalytical ChemistryDifferent Production StagesMicrobiologyMetabolomicsMedicineChromatography

References

	Year	Citations

Page 1

Page 1