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                                       Details for article 149 of 260 found articles
 
 
  Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS
 
 
Title: Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS
Author: Peng, Siwang
Li, Yiju
Liu, Huan
Tuo, Yuanrong
Dang, Jiamin
Wang, Wei
You, Haixi
Du, Shuangkui
Wang, Liying
Ding, Long
Appeared in: Food chemistry. X
Paging: Volume 22 () nr. C pages p.
Year: 2024
Contents:
Publisher: The Authors
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 149 of 260 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands