Unraveling the Flavor Variation Mechanism of Wheat Bran Insoluble Dietary Fibers During Different Dynamic Solid-State Fermentation Patterns: Identification Via E-nose, GC-MS, and GC-IMS Combination with Fingerprinting
INDUSTRIAL CROPS AND PRODUCTS（2024）
关键词
Insoluble dietary fiber,Solid-state fermentation,Flavor formation,O2PLS-DA,Fingerprint profile comparison
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