Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
出版年份 2021 全文链接
标题
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 2021, Issue -, Pages 1-9
出版商
Hindawi Limited
发表日期
2021-04-14
DOI
10.1155/2021/6668606
参考文献
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