Characterisation of key aroma compounds of fermented bamboo shoots from different shoot sources by comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry

ZENG Yuting, ZHANG Xiaoxian

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 399-407.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (12) : 399-407. DOI: 10.13995/j.cnki.11-1802/ts.044903

Characterisation of key aroma compounds of fermented bamboo shoots from different shoot sources by comprehensive two-dimensional gas chromatography-time of flight-mass spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(12): 399-407 https://doi.org/10.13995/j.cnki.11-1802/ts.044903

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