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Journal: Molecules, 2021
Volume: 26
Number: 4796
4796
Article: Characterization of Aroma Compounds in Cooked Sorghum Using Comprehensive Two-Dimensional Gas Chromatography-Time-of-Flight Mass Spectrometry and Gas Chromatography-Olfactometry-Mass Spectrometry
Authors: by Shuang Chen, Li Wang, Derang Ni, Lin Lin, Heyu Wang and Yan Xu
Link: https://www.mdpi.com/1420-3049/26/16/4796

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