Optimization of an analytical method based on SPME-Arrow and chemometrics for the characterization of the aroma profile of commercial bread
Author:
Publisher
Elsevier BV
Subject
Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry
Reference44 articles.
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1. Flavor Characteristics, Antioxidant Activity and In Vitro Digestion Properties of Bread with Large-Leaf Yellow Tea Powder;Foods;2024-02-26
2. Metabolite identification;Chemometrics;2024
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