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Investigation of odorants in dried omija fruit (Schisandra chinensis Baillon)

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Discrimination of Fermented Soybean Pastes Prepared by Different MethodsBased on Profiling of Volatile and Non-volatile Metabolites

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Metabolite profiling of Cheonggukjang, a fermented soybean paste, inoculated with different Bacillus strains during fermentation

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Comparison of samples extraction procedures and data processing methods for the study of metabolite profiling

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Determination of aroma-active compounds formed by the maillard reaction of glutathione with reducing sugars