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(Tianjin Agricultural University), 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(China Railway Group (China)), Chunyan Zhang(Xishuangbanna Tropical Botanical Garden), Fenglian Chen(Harbin University of Commerce), Huanan Guan(Harbin University of Science and Technology)
Food Chemistry
December 24, 2020
10.1016/j.foodchem.2020.128880
Cited by 196

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