Study on changes of volatile substances during natural fermentation of fermented goji berries based on gas chromatography-ion mobility spectrometry

DING Yifan, WU Weijie, NIU Ben, CHEN Huizhi, TONG Chuan, FANG Xiangjun, HUANG Ting, LIU Ruiling, GAO Haiyan

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 372-379.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (2) : 372-379. DOI: 10.13995/j.cnki.11-1802/ts.042454

Study on changes of volatile substances during natural fermentation of fermented goji berries based on gas chromatography-ion mobility spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(2): 372-379 https://doi.org/10.13995/j.cnki.11-1802/ts.042454

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