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1 Ergebnisse
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Characterization of key volatile flavor compounds in dried ..:
He, Wang
;
Liu, Zixuan
;
Liu, Haoyue
...
Journal of Food Composition and Analysis. 133 (2024) - p. 106438 , 2024
Link:
https://doi.org/10.1016/j.jfca.2024.106438
RT Journal T1 <Title>Characterization of key volatile flavor compounds in dried sausages by HS-SPME and SAFE, which combined with GC-MS, GC-O and OAV</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jfca.2024.106438&Exemplar=1&LAN=DE A1 He, Wang A1 Liu, Zixuan A1 Liu, Haoyue A1 Sun, Jie A1 Chen, Haitao A1 Sun, Baoguo PB Elsevier BV YR 2024 SN 0889-1575 JF Journal of Food Composition and Analysis VO 133 SP 106438 LK http://dx.doi.org/https://doi.org/10.1016/j.jfca.2024.106438 DO https://doi.org/10.1016/j.jfca.2024.106438 SF ELIB - SuUB Bremen
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