Article Versions Notes

Jiang H, Duan W, Zhao Y, Liu X, Wen G, Zeng F, Liu G. Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties. Foods. 2023; 12(11):2252. https://doi.org/10.3390/foods12112252

Jiang, Hong, Wensheng Duan, Yuci Zhao, Xiaofeng Liu, Guohong Wen, Fankui Zeng, and Gang Liu. 2023. "Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties" Foods 12, no. 11: 2252. https://doi.org/10.3390/foods12112252

Jiang, H., Duan, W., Zhao, Y., Liu, X., Wen, G., Zeng, F., & Liu, G. (2023). Development of a Flavor Fingerprint Using HS-GC-IMS for Volatile Compounds from Steamed Potatoes of Different Varieties. Foods, 12(11), 2252. https://doi.org/10.3390/foods12112252