Cite
HARVARD Citation
Li, M. et al. (2019). Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food chemistry. pp. 32-39. [Online].
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Li, M. et al. (2019). Development of a flavor fingerprint by HS-GC–IMS with PCA for volatile compounds of Tricholoma matsutake Singer. Food chemistry. pp. 32-39. [Online].