Analysis of Volatile Flavor Compounds in Huizhou Preserved Vegetable by GC-MS
作者： Yu Ping Liu , Zhi Wei Miao , Jun Kai Yang , Wei Guan , Bao Guo Sun
DOI: 10.4028/WWW.SCIENTIFIC.NET/AMM.140.258
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摘要: The volatile flavor compounds of Huizhou preserved vegetable were extracted by hydrodistillation (HD) and simultaneous distillation-extraction (SDE). The essential oils obtained were …
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