![](/develop/static/common/images/pdf.png)
Analysis of effects of different drying methods on flavor substances of coriander using GC-MS combined with stoichiometric method
ZHANG Wenyu, LI Ya, MA He, LIU Changjin, ZHANG Junbing, JIANG Shenhua
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (4) : 294-301.
Analysis of effects of different drying methods on flavor substances of coriander using GC-MS combined with stoichiometric method
{{custom_ref.label}} |
{{custom_citation.content}}
{{custom_citation.annotation}}
|
/
〈 |
|
〉 |