王聪

Associate Professor

Characterization of Volatile Compounds by HS-GC-IMS and Chemical Composition Analysis of Colored Highland Barley Roasted at Different Temperatures

Release time:2024-01-02Hits:

Impact Factor:

5.5
Affiliation of Author(s):

食品科技学院
Journal:

FOODS
Co-author:

Wang Cong,Zhang Zhiming,Zhang Xiayin,Tian Xinyi,Chen Kai,Zeng Xiaoxiong
First Author:

WC
Document Code:

2c9e868c84d5995d0184e07908ba6f78
Volume:

11
Issue:

18
Translation or Not:

no
Date of Publication:

2022-09-01