Data were tabulated using Microsoft Excel software (Microsoft Corporation, Seattle, WA, USA) and analyzed for significance of differences using IBM SPSS Statistics 27.0 (SPSS Inc., Chicago, IL, USA) software, P < 0.05, significant difference, and P < 0.01, highly significant difference.
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Evaluation of flavor substances of rice bran kvass based on electronic nose and gas chromatography-mass spectrometry.
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