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Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics

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Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics

Summary

Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics is a scholarly article[1].

Key Facts

  • Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics's instance of is recorded as scholarly article[2].

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Direct Wikidata claims

  1. [2] ↑ . wikidata.org.

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  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics. Retrieved May 24, 2026, from https://4ort.xyz/entity/characterization-of-volatile-flavor-profiles-and-quantitative-assessment-of-key-physicochemical-indicators-for-fermented
MLA “Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/characterization-of-volatile-flavor-profiles-and-quantitative-assessment-of-key-physicochemical-indicators-for-fermented.
BibTeX @misc{4ortxyz_characterization-of-volatile-flavor-profiles-and-quantitative-assessment-of-key-physicochemical-indicators-for-fermented_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Characterization of volatile flavor profiles and quantitative assessment of key physicochemical indicators for fermented bean curd using GC-IMS, E-nose and multi-channel colorimetric sensor array combined with chemometrics}}, year = {2026}, url = {https://4ort.xyz/entity/characterization-of-volatile-flavor-profiles-and-quantitative-assessment-of-key-physicochemical-indicators-for-fermented}, note = {Accessed: 2026-05-24}}
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