View in EDS HTML Full Text PDF Full Text

Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics.

Saved in:
Bibliographic Details
Title: Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics.
Authors: Krokou, Andriana1 (AUTHOR), Kokkinofta, Rebecca2 (AUTHOR) sglsnif@cytanet.com.cy, Stylianou, Marinos1 (AUTHOR), Agapiou, Agapios1 (AUTHOR) agapiou.agapios@ucy.ac.cy
Source: European Food Research & Technology. Jul2020, Vol. 246 Issue 7, p1419-1428. 10p.
Database: Hospitality & Tourism Complete
Full text is not displayed to guests.
Description
ISSN:14382377
DOI:10.1007/s00217-020-03500-4