Characterization of the volatile profile from six different varieties of Chinese chives by HS-SPME/GC–MS coupled with E. NOSE

Author:

Hanif Medhia,Xie Bojie,Wei Shouhui,Li Ju,Gao Chengfei,Wang Rui,Ali Shahbaz,Xiao Xuemei,Yu Jihua,Al-Hashimi Abdulrahman,Brestic Marian

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference63 articles.

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3. Production of Chinese chive (Allium tuberosum) as potted herb. XXX International Horticultural Congress IHC2018;Alan;Acta Hortic.,2018

4. Effect of extraction methods on antibacterial activity and chemical composition of chinese chives (Allium tuberosum rottl. Ex spreng) extract. KMUTNB Int J Appl;Asavasanti;Sci Technol,2017

5. Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing;Barba;Trends in Food Science & Technology,2017

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