Cite
HARVARD Citation
Li, X. et al. (n.d.). Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry. Flavour and fragrance journal. pp. 485-492. [Online].
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Li, X. et al. (n.d.). Analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry. Flavour and fragrance journal. pp. 485-492. [Online].