Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavor evaporation (SAFE)-Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS)
Yang, Ping, You, Mengchen, Song, Huanlu, Zhang, Xiaoying, Liao, YongchengLanguage:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2018.1440242
Date:
April, 2018
File:
PDF, 1.67 MB
english, 2018