دورية أكاديمية
Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS
| العنوان: | Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS |
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| المؤلفون: | Peng, Siwang, Li, Yiju, Liu, Huan, Tuo, Yuanrong, Dang, Jiamin, Wang, Wei, You, Haixi, Du, Shuangkui, Wang, Liying, Ding, Long |
| المصدر: | In Food Chemistry: X 30 June 2024 22 |
| قاعدة البيانات: | ScienceDirect |
Full Text Finder | تدمد: | 25901575 |
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| DOI: | 10.1016/j.fochx.2024.101441 |