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Journal description
All volumes of the corresponding journal
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Details for article 6 of 6 found articles
| Title: |
Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection |
| Author: |
Gong, Hui Yang, Zhen Liu, Meng Shi, Zhijia Li, Jiapeng Chen, Wenhua Qiao, Xiaoling |
| Appeared in: |
Food science and human wellness |
| Paging: | Volume 6 (2017) nr. 3 pages 10 p. |
| Year: |
2017 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 6 found articles
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