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Journal: Foods, 2022
Volume: 11
Number: 2106
2106
Article: Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments
Authors: by Shubo Li, Yufeng Tian, Minghao Sun, Jiaojiao Liu, Yunxia Bai, Xiaoling Liu and Yuan Guo
Link: https://www.mdpi.com/2304-8158/11/14/2106

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