SPME/GC-MS characterization of volatile compounds of...

International Journal of Food Properties 2019 / 01 Vol. 22; Iss. 1

SPME/GC-MS characterization of volatile compounds of Chinese traditional-chopped pepper during fermentation

Wang, Jingjing, Wang, Rongrong, Xiao, Qian, Liu, Chengguo, Deng, Fangming, Zhou, Hui
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Volume:
22
Journal:
International Journal of Food Properties
DOI:
10.1080/10942912.2019.1684320
Date:
January, 2019
File:
PDF, 1.65 MB
2019
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