标题
Comparison of volatile components in fresh and dried Zanthoxylum bungeanum Maxim
作者
关键词
<em class="EmphasisTypeItalic ">Zanthoxylum bungeanum</em> Maxim, Volatiles, Gas chromatography–mass spectrometry, Partial least squares discriminant analysis
出版物
FOOD SCIENCE AND BIOTECHNOLOGY
Volume -, Issue -, Pages -
出版商
Springer Nature
发表日期
2019-01-25
DOI
10.1007/s10068-019-00562-3
参考文献
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