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Characterization of the volatile compounds of huangjiu using comprehensive two‐dimensional gas chromatography coupled to time of flight mass spectrometry (GC × GC‐TOFMS)
Zhou, Zhilei, Ji, Zhongwei, Liu, Shuangping, Han, Xiao, Zheng, Fuping, Mao, JianVolume:
43
Language:
english
Journal:
Journal of Food Processing and Preservation
DOI:
10.1111/jfpp.14159
Date:
October, 2019
File:
PDF, 840 KB
english, 2019