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科研白
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2025-10-10 加入
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Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS
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Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis
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Analysis of volatile flavor compounds of green wheat under different treatments by GC‐MS and GC‐IMS
Novel insight into the evolution of volatile compounds during dynamic freeze-drying of Ziziphus jujuba cv. Huizao based on GC–MS combined with multivariate data analysis
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