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1 Ergebnisse
1
Comparison of Different Drying Methods on the Volatile Comp..:
Yu, Dai-Xin
;
Guo, Sheng
;
Wang, Jie-Mei
...
Foods. 11 (2022) 11 - p. 1611 , 2022
Link:
https://doi.org/10.3390/foods11111611
RT Journal T1
Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods11111611&Exemplar=1&LAN=DE A1 Yu, Dai-Xin A1 Guo, Sheng A1 Wang, Jie-Mei A1 Yan, Hui A1 Zhang, Zhen-Yu A1 Yang, Jian A1 Duan, Jin-Ao PB MDPI AG YR 2022 SN 2304-8158 JF Foods VO 11 IS 11 SP 1611 LK http://dx.doi.org/https://doi.org/10.3390/foods11111611 DO https://doi.org/10.3390/foods11111611 SF ELIB - SuUB Bremen
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