Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork.
- Resource Type
- Article
- Source
- Foods; Jan2023, Vol. 12 Issue 2, p297, 13p
- Subject
FLAVOR GAS chromatography/Mass spectrometry (GC-MS) PORK FOOD aroma PRINCIPAL components analysis - Language
- ISSN
- 23048158