Cite
HARVARD Citation
Lu, Y. et al. (2020). Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry. International journal of food properties. 23 (1), pp. 570-581. [Online].
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Lu, Y. et al. (2020). Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry. International journal of food properties. 23 (1), pp. 570-581. [Online].