Development of a Flavor Fingerprint by HS-GC-IMS with PCA...

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Food Chemistry 2019 / 3

Development of a Flavor Fingerprint by HS-GC-IMS with PCA for Volatile Compounds of Tricholoma matsutake Singer

Li, Mengqi, Yang, Ruiwen, Zhang, Hao, Wang, Silu, Chen, Dong, Lin, Songyi
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.03.124
Date:
March, 2019
File:
PDF, 4.27 MB
english, 2019
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