气相色谱-质谱法
化学
色谱法
质谱法
气相色谱法
食品科学
作者
Xiaoliu Hu,Zhaoxiang Zeng,Chao Su,Chengwu Song,Rongzeng Huang,Sen Li,Shan Cao,Shuna Jin
标识
DOI:10.1093/jaoacint/qsaf055
摘要
The study systematically compared the effects of five different turmeric processing methods on VOCs using GC-MS-based volatilomics, providing a data reference for research on the changes in its pharmacological activity.
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