Evaluation of flavor characteristics in tartary buckwheat (Fagopyrum tataricum) by E-nose, GC-IMS, and HS-SPME-GC-MS: Influence of different roasting temperatures
Release time:2024-12-25Hits:
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Impact Factor:
6.0
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Affiliation of Author(s):
食品科技学院
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Journal:
LWT-FOOD SCIENCE AND TECHNOLOGY
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Co-author:
Fan Xia,Zhong Menghan,Feng Li,Huo Yujia,Pan Leiqing
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Document Code:
2c9e868c93dd83670193de280e210631
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Volume:
191
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Translation or Not:
no
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Date of Publication:
2024-01-01
