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1 Ergebnisse
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Analysis of Volatile Flavor Compounds in Green Wheat Kernel..:
ZHANG Kang-yi
;
SUN Jia-qing
;
ZHANG Can
.
http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210104?st=article_issue. , 2021
Link:
https://doi.org/10.16210/j.cnki.1007-7561.2021.01.003
RT Journal T1 <Title>Analysis of Volatile Flavor Compounds in Green Wheat Kernel under Different Treatments by GC-MS and GC-IMS</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6cdbaafdaa6c485ebc28110e429959f1&Exemplar=1&LAN=DE A1 ZHANG Kang-yi A1 SUN Jia-qing A1 ZHANG Can A1 FENG Tao PB Academy of National Food and Strategic Reserves Administration YR 2021 K1 green wheat kernel K1 gas phase ion mobility spectrometry K1 flavor K1 gc-ms K1 oav K1 Food processing and manufacture K1 TP368-456 K1 Nutrition. Foods and food supply K1 TX341-641 JF http://lyspkj.ijournal.cn/lyspkj/article/abstract/20210104?st=article_issue LK http://dx.doi.org/https://doi.org/10.16210/j.cnki.1007-7561.2021.01.003 DO https://doi.org/10.16210/j.cnki.1007-7561.2021.01.003 SF ELIB - SuUB Bremen
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