Comparison of Flavor Compounds in Fresh and Pickled Bamboo Shoots by GC-MS and GC-Olfactometry

Jiong Zheng, Fusheng Zhang, Chunhong Zhou, Mao Lin, Jianquan Kan
2014 Food science and technology research  
doi:10.3136/fstr.20.129 fatcat:4mkpujnvpbdkngfnqgoves5tre