![](/develop/static/common/images/pdf.png)
A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS
JIN Runnan, LI Zihan, ZHAO Kaili, YOU Gongyu, WANG Xiao, PAN Siyi, XU Xiaoyun, LIU Fengxia
Food and Fermentation Industries ›› 2020, Vol. 46 ›› Issue (2) : 252-260.
A comparative analysis of aroma components of Satsuma mandarin from different producing areas based on HS-SPME-GC-MS
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |