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Autor:
Zhari Ismail, A. Y. Md. Shakaff, Abdul Rahim Othman, A.K.M. Shafiqul Islam, Bahruddin Saad, M.N. Ahmad
Publikováno v:
Sensors and Actuators B: Chemical. 120:245-251
Most herbs have their own characteristic smell due to the presence of volatile compounds. Traditionally, volatiles are analyzed by using sophisticated and expensive gas chromatography (GC) in tandem with a selective mass spectrometric (MS) detector.