Work

Characterization of volatile compounds in three commercial Chinese vinegars by SPME-GC-MS and GC-O

Year: 2019

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2019.108264

Authors: Sam Al-Dalali, Fuping Zheng, Hehe Li, Mingquan Huang, Feng Chen

Institutions: Beijing Technology and Business University, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Ibb University, Clemson University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funder: Ministry of Science and Technology of the People's Republic of China

OpenAlex ID: W2953184152

FWCI: 3.72

Cites: 22

Cited by: 43

Related to: 10