Determination of the key aroma compounds in Sachima and using solid phase micro extraction (SPME) and solvent-assisted flavour evaporation (SAFE)-gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

  • Ping Yang, Mengchen You, Huanlu Song, Xiaoying Zhang, Yongcheng Liao
  • International Journal of Food Properties, January 2018, Taylor & Francis
  • DOI: 10.1080/10942912.2018.1440242

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http://dx.doi.org/10.1080/10942912.2018.1440242