ArticleMolecules (Basel, Switzerland)2021

Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry.

Shuang Chen et al.PubMed ↗Full text ↗Publisher ↗

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