Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
出版年份 2022 全文链接
标题
Quality assessment of royal jelly based on physicochemical properties and flavor profiles using HS-SPME-GC/MS combined with electronic nose and electronic tongue analyses
作者
关键词
-
出版物
FOOD CHEMISTRY
Volume 403, Issue -, Pages 134392
出版商
Elsevier BV
发表日期
2022-09-24
DOI
10.1016/j.foodchem.2022.134392
参考文献
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