Characterization of the key aroma compounds in mulberry...

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Food Chemistry 2017 / 12

Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Zhu, JianCai, Wang, LingYing, Xiao, ZuoBing, Niu, YunWei
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.11.112
Date:
December, 2017
File:
PDF, 826 KB
english, 2017
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