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Autor:
Yan Huang, Yujie Liu, Huiping Tan, Yanrong Cheng, Kunyang Tao, Dingze Gu, Huaizu Cai, Chengjie Li, Kaiyi Guo, Cheng Wu, Hong Wu, Yanqun Li
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 151-152 (2024)
In this study, volatile compounds from Cinnamomum cassia Presl. leaves from different regions of China were identified using gas chromatography coupled with mass spectrometry (GC-MS) and Fourier-transform infrared (FTIR) spectroscopy combined with ch
Externí odkaz:
https://doaj.org/article/1558c8aac4e64ef09a46b5f80ad3d590
