Order Article Reprints

Chen H, Nie X, Peng T, Xiang L, Liu D, Luo H, Zhao Z. Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry. Fermentation. 2023; 9(2):146. https://doi.org/10.3390/fermentation9020146

Chen, Hongfan, Xin Nie, Tao Peng, Lu Xiang, Dayu Liu, Huailiang Luo, and Zhiping Zhao. 2023. "Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry" Fermentation 9, no. 2: 146. https://doi.org/10.3390/fermentation9020146

Chen, H., Nie, X., Peng, T., Xiang, L., Liu, D., Luo, H., & Zhao, Z. (2023). Effects of Low-Temperature and Low-Salt Fermentation on the Physicochemical Properties and Volatile Flavor Substances of Chinese Kohlrabi Using Gas Chromatography–Ion Mobility Spectrometry. Fermentation, 9(2), 146. https://doi.org/10.3390/fermentation9020146