Characterization of the key aroma compounds in mulberry fruits by application of gas chromatography–olfactometry (GC-O), odor activity value (OAV), gas chromatography-mass spectrometry (GC–MS) and flame photometric detection (FPD)

Published 2018 View Full Article

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Journal

FOOD CHEMISTRY

Volume 245, Issue -, Pages 775-785

Publisher

Elsevier BV

Online

2017-12-02

DOI

10.1016/j.foodchem.2017.11.112

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FOOD CHEMISTRY

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