Analysis of Physicochemical Properties, Volatile Flavor Compounds and Bacterial Communities in Broad Bean Paste from Sichuan and Chongqing
In this study, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) coupled with high-throughput sequencing was used to analyze physicochemical properties, volatile flavor compounds and bacterial community structure of broad bean paste from Sichuan and Chongqing...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-02-01
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| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-3-021.pdf |
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