Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics
Gu, F.; Chen, Y.; Fang, Y.; Wu, G.; Tan, L. Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics. Molecules 2015, 20, 18422-18436. https://doi.org/10.3390/molecules201018422
Gu F, Chen Y, Fang Y, Wu G, Tan L. Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics. Molecules. 2015; 20(10):18422-18436. https://doi.org/10.3390/molecules201018422
Chicago/Turabian StyleGu, Fenglin, Yonggan Chen, Yiming Fang, Guiping Wu, and Lehe Tan. 2015. "Contribution of Bacillus Isolates to the Flavor Profiles of Vanilla Beans Assessed through Aroma Analysis and Chemometrics" Molecules 20, no. 10: 18422-18436. https://doi.org/10.3390/molecules201018422

