Composition and aroma-active components determination of Xiangyuan (Citrus.wilsonii Tanaka) essential oil by GC-MS-O

doi:10.13995/j.cnki.11-1802/ts.2013.04.006

Niu Li-ying, Yu Meng, , Liu Fu-guo, , Li Da-jing, Liu Chun-quan

Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (04) : 186-191.

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (04) : 186-191. DOI: 10.13995/j.cnki.11-1802/ts.2013.04.006

Food and Fermentation Industries

Composition and aroma-active components determination of Xiangyuan (Citrus.wilsonii Tanaka) essential oil by GC-MS-O

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(04): 186-191 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.04.006

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