2022peer-reviewed55 citations
Aroma classification and flavor characterization of Streptococcus thermophilus fermented milk by HS-GC-IMS and HS-SPME-GC-TOF/MS
Ao Liu, Hongwei Zhang, Tongjie Liu, Pimin Gong, Yawei Wang, Hongze Wang +6 more
Food Bioscience
Concepts
AromaChemistryChromatographyFlavorHexanoic acidGas chromatography–mass spectrometryFood scienceFermentation