Profiling of volatile flavor compounds in...

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME-GC×GC-TOF-MS)

Adebo, Oluwafemi A., Njobeh, Patrick B., Desobgo, Steve C. Z., Pieterse, Mark, Kayitesi, Eugenie, Ndinteh, Derek T.
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Language:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.736
Date:
October, 2018
File:
PDF, 480 KB
english, 2018
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