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Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

Downloads 77 (852,604)

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

Number of pages: 39 Posted: 13 Sep 2024

qixin Kan, Longbipei Cao, Liping He, Peipei Wang, Guangdie Deng, Jun Li, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yunqi Li, Chunhui Xie, Yong Cao and Linfeng Wen

South China Agricultural University, affiliation not provided to SSRN, South China Agricultural University, South China Agricultural University, South China Agricultural University, South China Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Rutgers University, New Jersey - Department of Food Science, Guizhou University, Guizhou University, South China Agricultural University and South China Agricultural University

Downloads 39 (1,267,060)

Abstract:

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

Number of pages: 35 Posted: 09 May 2024

qixin Kan, Longbipei Cao, Peipei Wang, Guangdie Deng, Jun Li, Jiangyan Fu, Qingrong Huang, Chi-Tang Ho, Yunqi Li, Chunhui Xie, Liping He, Yong Cao and Linfeng Wen

South China Agricultural University, affiliation not provided to SSRN, South China Agricultural University, South China Agricultural University, South China Agricultural University, affiliation not provided to SSRN, affiliation not provided to SSRN, Rutgers University, New Jersey - Department of Food Science, Guizhou University, Guizhou University, South China Agricultural University, South China Agricultural University and South China Agricultural University

Downloads 38 (1,252,562)

Jun Li

South China Agricultural University

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Scholarly Papers (1)

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

Abstract:

Tracing the Change of the Volatile Compounds of Soy Sauce at Different Fermentation Times by Ptr-Tof-Ms, E-Nose and Gc-Ms

Abstract: