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Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and

Xiaoyue Ma1,2, Xijie Zhang1, Yanhua Du3

  • 1Department of Food Science and Nutrition, University of Jinan, Jinan, Shandong, China.

Food Chemistry: X
|July 26, 2026
PubMed

Keywords:
Amino acidsFermentationGC-IMSPancakeVolatile flavor compounds

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