Changes of Unique Flavor Substances and Metabolic Pathway Brought by Lacticaseibacillus Rhamnosus WH. FH-19 Fermented Milk During Fermentation and Storage Stage: HS-SPME-GC-MS and HPLC-MS-based Analysis
Food Bioscience（2025）
Key words
fermented milk,Headspace Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry,High-Performance Liquid Chromatography-Mass Spectrometry,volatile flavor substances,nonvolatile flavor substances
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