Quantitation of Key Aroma Compounds in Fresh, Raw Ginger ( Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments
【序号】:1 【作者】: 【题名】:Quantitation of Key Aroma Compounds in Fresh, Raw Ginger ( Zingiber officinale Roscoe) from China and Roasted Ginger by Stable Isotope Dilution Assays and Aroma Profiling by Recombination Experiments 【DOI】:10.1021/acs.jafc.0c06733 【年、卷、期、起止页码】: 【全文链接】: