Characterization of Aroma Compounds in Chinese Bayberry (Myrica rubra Sieb. et Zucc.) by Gas Chromatography Mass Spectrometry (GC-MS) and Olfactometry (GC-O)

✍ Scribed by Wenhuai Kang; Yan Li; Yan Xu; Wenguang Jiang; Yongsheng Tao

• Book ID: 117965545
• Publisher: Institute of Food Technologists
• Year: 2012
• Tongue: English
• Weight: 615 KB
• Volume: 77
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2012.02747.x