To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry ...
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To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry ...
To determine an efficient way of using its unique flavor to evaluate Sichuan dongcai, changes in volatile composition of Sichuan dongcai during fermentation with a salting time from one to three years were investigated using solid phase microextraction combined with gas chromatography-mass spectrometry ...