Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and E-nose

XIONG Yiling, WU Baozhu, WANG Tianyang, YANG Lian, YI Yuwen, WU Huachang, DENG Jing

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 282-289.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 282-289. DOI: 10.13995/j.cnki.11-1802/ts.036834

Effect of NaCl concentration on flavor profile of aromatic yeast YC14 using headspace solid-phase microextraction-gas chromatography-mass spectrometry, gas chromatography-ion mobility spectrometry, and E-nose

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(10): 282-289 https://doi.org/10.13995/j.cnki.11-1802/ts.036834

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