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Comparison of volatile compositions of 15 different varieties of Chinese jujube (Ziziphus jujuba Mill.)
Jujube (Ziziphus jujuba Mill.) extract has been commonly used as a flavoring ingredient due to its unique aroma. In this study, solid phase micro extraction method was used to extract the volatile compounds in fresh jujube, with the aid of GC–MS for further chemical separation and identification. As...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6423268/ https://ncbi.nlm.nih.gov/pubmed/30956344 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03689-7 |
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