Cite
HARVARD Citation
Wang, S. et al. (2021). Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut. Food science & nutrition. 9 (5), pp. 2703-2712. [Online].
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Wang, S. et al. (2021). Determination of volatile organic compounds by HS‐GC‐IMS to detect different stages of Aspergillus flavus infection in Xiang Ling walnut. Food science & nutrition. 9 (5), pp. 2703-2712. [Online].