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Using SPME-GC/REMPI-TOFMS to Measure the Volatile Odor-Active Compounds in Freshly Cooked Rice
[Image: see text] The volatile odor-active compounds of cooked rice were evaluated using a method that combined solid-phase microextraction (SPME) with gas chromatography–resonance-enhanced multiphoton ionization time-of-flight mass spectrometry (GC/REMPI-TOFMS). An SPME fiber was held at the upper...
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| 發表在: | ACS Omega |
|---|---|
| Main Authors: | , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
American Chemical Society
2020
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| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7439695/ https://ncbi.nlm.nih.gov/pubmed/32832817 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/acsomega.0c03037 |
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