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