Analysis of flavor substances changes during fermentation of Chinese spicy cabbage based on GC-IMS and PCA. Guo, W., Cheng, M., Dong, X., Liu, C., Miao, Y., Du, P., Chu, H., Li, C., & Liu, L. Food Research International, 192:114751, Elsevier, 2024. bibtex @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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