Advanced sensing of volatile organic compounds in the fermentation of kombucha tea extract enabled by nano-colorimetric sensor array based on density functional theory
Wencui Kang(Jiangsu University), Quansheng Chen(Kunming University of Science and Technology), Selorm Yao‐Say Solomon Adade(Jiangsu University), Zhen Wang(Cornell University), Hao Lin(Jiangsu University), Qin Ouyang(Jiangsu University)
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