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Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass

Shubo Li1, Yufeng Tian1, Minghao Sun1

  • 1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.

Foods (Basel, Switzerland)
|July 27, 2022
PubMed

Keywords:
Guangxi fermented bamboo shootsHS-SPME-GC-O-MSOAVskey aroma compoundsrecombination experiment

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