Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS

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Title
Identification of volatile components in Chinese Sinkiang fermented camel milk using SAFE, SDE, and HS-SPME-GC/MS
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 129, Issue 3, Pages 1242-1252
Publisher
Elsevier BV
Online
2011-04-15
DOI
10.1016/j.foodchem.2011.03.115

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