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

Yang Yang(Harbin University of Commerce), Na Zhang(Harbin University of Commerce), Yu Fu(Southwest University), Linlin Liu(Harbin University of Commerce), Ying Liu(Harbin University of Commerce), Bing Wang(Harbin University of Commerce), Shi Yan-guo(Harbin University of Commerce), Pengyu Zhu(Hong Kong University of Science and Technology), Chunyan Zhang(Nankai University), Fenglian Chen(Harbin University of Commerce), Huanan Guan(Harbin University of Commerce)
Food Chemistry
December 24, 2020
10.1016/j.foodchem.2020.128880
Cited by 196

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