Characterization of aroma and bacteria profiles of Sichuan industrial paocai by HS-SPME-GC-O-MS and 16S rRNA amplicon sequencing

作者：Yajiao Zhao, Wenli Wei, Li Tang, Dongdong Wang, Yan Wang, Zhengyun Wu, Wenxue Zhang · 发表于：Food Research International · 年份：2021 · DOI：10.1016/j.foodres.2021.110667 · 被引用次数：69 · 研究领域：Fermentation and Sensory Analysis、Olfactory and Sensory Function Studies、Biochemical Analysis and Sensing Techniques