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Comprehensive Two-dimensional Gas Chromatography Technique and Its Applications in Fermented Food Aroma Analysis: A Review

Erbao Chen, Zhiying Ma,Xiaojie Geng, Qing Li,Fuping Zheng,Jinyuan Sun,Baoguo Sun

Food Bioscience（2024）

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Key words
Aroma,Baijiu,Comprehensive two-dimensional gas chromatography (GC×GC),Fermented food,Modulation,Volatile compounds
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