Determination of the key aroma compounds in Sachima and...

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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, Yongcheng
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Language:
english
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2018.1440242
Date:
April, 2018
File:
PDF, 1.67 MB
english, 2018
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