Cite
HARVARD Citation
Zhao, M. et al. (2022). Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS. Food chemistry. p. . [Online].
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Zhao, M. et al. (2022). Characterization of key aroma-active compounds in Hanyuan Zanthoxylum bungeanum by GC-O-MS and switchable GC × GC-O-MS. Food chemistry. p. . [Online].