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

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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
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  Data: Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics.
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  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jul2020, Vol. 246 Issue 7, p1419-1428. 10p.
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        Value: 10.1007/s00217-020-03500-4
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        Text: English
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      – TitleFull: Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics.
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              Text: Jul2020
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              Y: 2020
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              Value: 246
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