Assessing essential oil composition in Cinnamomum cassia leaves from different regions of China using GC-MS and FTIR spectroscopy

IF 1.2 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Czech Journal of Food Sciences Pub Date : 2024-06-07 DOI:10.17221/197/2023-cjfs

Yan Huang, Yujie Liu, Huiping Tan, Yanrong Cheng, Kunyang Tao, Dingze Gu, Huaizu Cai, Chengjie Li, Kaiyi Guo, Cheng Wu, Hong Wu, Yanqun Li

引用次数: 0

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利用气相色谱-质谱法和傅立叶变换红外光谱法评估中国不同地区肉桂叶中的精油成分

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技

CiteScore

2.60

自引率

0.00%

发文量

审稿时长

7 months

期刊介绍： Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.