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CHEANG WAI SAN [1]
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Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry
Journal article
Fu, Manqin, Wang, Yuehan, Yu, Yuanshan, Wen, Jing, Cheong, Meng Sam, Cheang, Wai San, Wu, Jijun. Changes of volatile substance composition during processing of nine-processed tangerine peel (Jiuzhi Chenpi) determined by gas chromatography-ion mobility spectrometry[J]. Frontiers in Nutrition, 2022, 9(963655).
Authors:
Fu, Manqin
;
Wang, Yuehan
;
Yu, Yuanshan
;
Wen, Jing
;
Cheong, Meng Sam
; et al.
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TC[WOS]:
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Submit date：2022/08/11
Nine-processed Tangerine Peel
Terpenes
Volatile Components
Gc-ims
Food Processing
