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1 Ergebnisse
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Characterization of key aroma-active compounds in Bobaizhi ..:
Li, Ting
;
Zhao, Mu
;
Yang, Jingjing
...
Journal of Food Composition and Analysis. 105 (2022) - p. 104247 , 2022
Link:
https://doi.org/10.1016/j.jfca.2021.104247
RT Journal T1 <Title>Characterization of key aroma-active compounds in Bobaizhi (Angelica dahurica) before and after boiling by sensomics approach</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2021.104247&Exemplar=1&LAN=DE A1 Li, Ting A1 Zhao, Mu A1 Yang, Jingjing A1 Chuai, Qingxin A1 Raza, Ali A1 Yang, Ping A1 Yu, Mingguang A1 Hu, Die A1 Zou, Tingting A1 Song, Huanlu PB Elsevier BV YR 2022 SN 0889-1575 JF Journal of Food Composition and Analysis VO 105 SP 104247 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2021.104247 DO https://doi.org/10.1016/j.jfca.2021.104247 SF ELIB - SuUB Bremen
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