Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis

标题
Characterization of Key Aroma-Active Compounds in Black Garlic by Sensory-Directed Flavor Analysis
作者
关键词
-
出版物
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 67, Issue 28, Pages 7926-7934
出版商
American Chemical Society (ACS)
发表日期
2019-06-28
DOI
10.1021/acs.jafc.9b03269

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