Comparative analysis of aroma compounds in Chinese traditional dry-rendered fat by HS/GC-IMS, SPME/GC-MS, and SPME/GC-O
| Autor: | Li, Juan, Xu, Yuxia, Du, Wenbin, Jin, Linxi, Ren, Peifang, Ren, Fang, Xie, Jian Chun * |
|---|---|
| Zdroj: | In Journal of Food Composition and Analysis April 2022 107 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect