Analysis of volatile compounds from Siraitia grosvenorii by headspace solid-phase microextraction and gas chromatography-quadrupole time-of-flight mass spectrometry.
about
A study revealing the key aroma compounds of steamed bread made by Chinese traditional sourdoughGC-MS Analysis and Volatile Profile Comparison for the Characteristic Smell from Liang-wai Gan Cao (Glycyrrhiza uralensis) and Honey-Roasting Products.Recent applications of gas chromatography with high-resolution mass spectrometry.
P2860
Analysis of volatile compounds from Siraitia grosvenorii by headspace solid-phase microextraction and gas chromatography-quadrupole time-of-flight mass spectrometry.
description
2014 nî lūn-bûn
@nan
2014 թուականի Մարտին հրատարակուած գիտական յօդուած
@hyw
2014 թվականի մարտին հրատարակված գիտական հոդված
@hy
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
name
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@ast
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@en
type
label
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@ast
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@en
prefLabel
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@ast
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@en
P2093
P2860
P356
P1476
Analysis of volatile compounds ...... e-of-flight mass spectrometry.
@en
P2093
P2860
P356
10.1093/CHROMSCI/BMU012
P577
2014-03-24T00:00:00Z