Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-n
【序号】:1 【作者】: 【题名】:Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose 【DOI】:10.1016/J.FOODRES.2024.114942 【年、卷、期、起止页码】: 【全文链接】: