Discrimination and Characterization of Volatile Compounds Variations during Ghee Fermentation Using GC-MS and GC-IMS
X Liang, Z Zhang, L Yan, B Ding, J Bai, J Yang, H Liu - Food Bioscience, 2025 - Elsevier
Fermentation extremely affects the flavor components of yak ghee. To elucidate the
biomarkers in volatile compounds by yak ghee at various fermentation stages, gas …
biomarkers in volatile compounds by yak ghee at various fermentation stages, gas …