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APA Citation
Li, X., Cui, W., Wang, W., Wang, Y., Gong, Z., & Xu, Z. (n.d.). analysis of the volatile compounds associated with pickling of ginger using headspace gas chromatography ‐ ion mobility spectrometry. Flavour and fragrance journal, 34, 485–492. http://access.bl.uk/ark:/81055/vdc_100092815875.0x00003e