Chengdu
China
Sichuan Tourism University
garlic, light soy sauce, Electronic nose, gas chromatography-mass spectrometry, migration mechanism
fried tofu, gas chromatography mass spectrometry, gas chromatography-ion mobility spectrometry, electronic nose, Sensory evaluation, odor activity value；orthogonal partial least squares analysis
Water Boiled Beef, Daokou Lajiao, Electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry, Chemometrics
