Effects of processing on volatile components in different parts of the flowers from Camellia liberofilamenta
Objective: The effect of processing on the volatile fractions of different parts of the flowers of Camellia liberofilamenta was investigated. Methods: Different parts of the whole flowers, petals and stamens of C. liberofilamenta were processed by spreading, microwave killing and drying to make dry...
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| Auteurs principaux: | , , , , |
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| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Editorial Office of Food and Machinery
2023-06-01
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| Collection: | Shipin yu jixie |
| Sujets: | |
| Accès en ligne: | http://www.ifoodmm.com/spyjxen/article/abstract/20230423 |
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