Changes of volatile flavor components and free amino acids in <em>Allium senescens</em> before and after fermentation

doi:10.11882/j.issn.0254-5071.2023.09.023

Changes of volatile flavor components and free amino acids in Allium senescens before and after fermentation

GUO Guangmei, LI Lilang, WEI Fuxiao, ZHOU Mei, WANG Li, LI Qiji, AN Zhengbin, YANG Xiaosheng, WANG Yu

China Brewing ›› 2023, Vol. 42 ›› Issue (9) : 131-137.

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China Brewing ›› 2023, Vol. 42 ›› Issue (9) : 131-137. DOI: 10.11882/j.issn.0254-5071.2023.09.023

Changes of volatile flavor components and free amino acids in Allium senescens before and after fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2023, 42(9): 131-137 https://doi.org/10.11882/j.issn.0254-5071.2023.09.023

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Received	Revised	Published
2023-05-19	2023-07-07	2023-09-25
Issue Date
2023-12-13

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