在不同年份使用GC-MS,OAV和多变量统计数据分析制卜的挥发性代谢物变化的分析

Wenliang Liu1, Lingyu Zhang2, Daren Wu2

  • 1College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China.

Food chemistry
|March 8, 2025
PubMed
概括

研究人员分析了制卜中的挥发性化合物,确定了像3-甲这样的关键香味贡献者. 这项研究揭示了发酵如何影响这种受欢迎的特殊食品的独特风味.

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