Linfeng Wen

South China Agricultural University

Guangdong, Guangzhou

China

SCHOLARLY PAPERS

1

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0

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

Number of pages: 39 Posted: 13 Sep 2024
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
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Abstract:

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Soy sauce, VOC, PTR-TOF-MS, Machine learning