Comparable analysis of flavor compounds and quality assessment of fermented bean curd using HS-SPME-GC/MS and colorimetric sensor array

作者：Xiaorui Zhang, Xingyi Huang, Joshua Harrington Aheto, Yi Ren, Li Wang, Shanshan Yu, Yu Wang · 发表于：Food Bioscience · 年份：2024 · DOI：10.1016/j.fbio.2024.104291 · 被引用次数：24 · 研究领域：Advanced Chemical Sensor Technologies、Meat and Animal Product Quality、Biochemical Analysis and Sensing Techniques