Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis

Title
Comparison of volatile components in Chinese traditional pickled peppers using HS–SPME–GC–MS, GC–O and multivariate analysis
Authors
Keywords
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Journal
NATURAL PRODUCT RESEARCH
Volume 24, Issue 20, Pages 1939-1953
Publisher
Informa UK Limited
Online
2010-11-25
DOI
10.1080/14786419.2010.506875

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