doi.org/10.1016/j.lwt.2020.109182

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

..., Chunbao Li
51
LWT6.60
Volume: 124, Pages: 109182 - 109182
Published: Feb 17, 2020
Paper Fields
Paper Details
Title
Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose
DOI
doi.org/10.1016/j.lwt.2020.109182
Published Date
Feb 17, 2020
Journal
LWT
Volume
124
Pages
109182 - 109182
© 2025 Pluto Labs All rights reserved.