Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry-Reference-Cited by-同舟云学术

Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry

Published:2023-01 Issue: Volume:163 Page:112208
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xu Ying,Bi Shuang,Niu Xiaoyuan,Chen Yeming,Liu Ye,Zhou Qi

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

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5. Analysis of the headspace aroma compounds of walnuts (Juglans regia L.);Elmore;Flavour and Fragrance Journal,2005

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