@article{guo2024analysis,
  title={Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA},
  author={Guo, Wenkui and Cheng, Meiru and Dong, Xuemei and Liu, Chuan and Miao, Yu and Du, Peng and Chu, Hong and Li, Chun and Liu, Libo},
  journal={Food Research International},
  volume={192},
  pages={114751},
  year={2024},
  publisher={Elsevier}
}

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