Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions
Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions
作者
关键词
Omija, Human sensory perceptions, Volatile analysis, Headspace stir-bar sorptive extraction, Gas chromatography–mass spectrometry
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