Volatiles and bacterial composition of pickled bamboo shoots within 10 pre-packaged Chinese Luosifen disclosed by GC–MS, GC-IMS, and high-throughput sequencing
Xiya ZhangInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaAixia WangInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaJiaxin LiInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaYimeng ShanInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaXue GongInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaHanlin YaoWenling ZhouManxing WangBangqi LiangFengzhong WangInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, ChinaLi‐Tao TongInstitute of Food Science and Technology/Western Research Institute, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193, China
2024en
ABI
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