Comparison of Different Drying Methods on the Volatile Components of Ginger (Zingiber officinale Roscoe) by HS-GC-MS Coupled with Fast GC E-Nose.
- Resource Type
- Article
- Source
- Foods; Jun2022, Vol. 11 Issue 11, p1611-1611, 16p
- Subject
GINGER FLAVOR DIMETHYL sulfide DIETARY supplements MASS spectrometry AIR sampling GAS chromatography - Language
- ISSN
- 23048158