Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS
L Gao, B Shi, L Zhao, H Wang, Y Xiang, K Zhong - Foods, 2024 - mdpi.com
Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this
study, the intensity of overall aroma and aroma attributes of seven green huajiao samples …
study, the intensity of overall aroma and aroma attributes of seven green huajiao samples …
Analysis and Identification of Differences in Volatile Components of Various Alfalfa Seeds Based on GC-IMS
T Zhao, X Zhu, H Yang, Y Wang, F Leng, X Wang - Agronomy, 2024 - mdpi.com
Volatile components are one key factor in sample identification, differential analysis, quality
control and origin traceability. In order to identify and analyze the differences in volatile …
control and origin traceability. In order to identify and analyze the differences in volatile …