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  1. 1
    Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis

    Evaluation of Volatile Compounds during the Fermentation Process of Yogurts by Streptococcus thermophilus Based on Odor Activity Value and Heat Map Analysis by Li Zhang, Si Mi, Ruo-bing Liu, Ya-xin Sang, Xiang-hong Wang

    Published 2020-01-01
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  2. 2
    Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

    Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics by Zhaoling Wang, Si Mi, Xianghong Wang, Kemin Mao, Yuwei Liu, Jie Gao, Yaxin Sang

    Published 2023-07-01
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