Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose
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由 科研小白shu 发布于 2024/11/14 9:58:31
DOI:https://doi.org/10.1016/j.foodres.2024.114942
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodres.2024.114942
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.foodres.2024.114942
Elsevier
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SpringerFood-grade γ-aminobutyric acid production by immobilized glutamate decarboxylase from Lactobacillus plantarum in rice vinegar and monosodium glutamate system.
其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary
下一个求助:SpringerFood-grade γ-aminobutyric acid production by immobilized glutamate decarboxylase from Lactobacillus plantarum in rice vinegar and monosodium glutamate system.
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