Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
出版年份 2022 全文链接
标题
Mass spectrometry-based electronic nose to authenticate 100% Italian durum wheat pasta and characterization of volatile compounds
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 383, Issue -, Pages 132548
出版商
Elsevier BV
发表日期
2022-02-25
DOI
10.1016/j.foodchem.2022.132548
参考文献
相关参考文献
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