![](/img/cover-not-exists.png)
Changes in volatile flavor compounds of peppers during hot air drying process based on headspaceâgas chromatographyâion mobility spectrometry (HSâGCâIMS)
Ge, Shuai, Chen, Yuyu, Ding, Shenghua, Zhou, Hui, Jiang, Liwen, Yi, Youjin, Deng, Fangming, Wang, RongrongLanguage:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.10341
Date:
February, 2020
File:
PDF, 1.75 MB
english, 2020