reference/625913

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/625913

Outgoing Links

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contentType	Journal Article
issn	0308-8146
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publicationName	Food Chemistry
startingPage	128880
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bibliographicCitation	Yang Y, Wang B, Fu Y, Shi YG, Chen FL, Guan HN, Liu LL, Zhang CY, Zhu PY, Liu Y, Zhang N. HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu. Food Chem. 2021 Jun 01;346():128880. doi: 10.1016/j.foodchem.2020.128880. PMID: 33418415.
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date	2021-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://doi.org/10.1016/j.foodchem.2020.128880 https://pubmed.ncbi.nlm.nih.gov/33418415
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language	English
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title	HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
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