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Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS

Food ChemistryFood FermentationFlavoromicsLiuyang DouchiFood AnalysisCharacteristic FingerprintsAnalytical ChemistryMicrobiologyMedicineChromatographyHealth Sciences