Exploring the differences in flavor volatiles and quality characteristics of seven commercially available Panax ginseng products: A comprehensive analysis using GC × GC-ToF-MS, sensory evaluation and multivariate statistics
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Exploring the differences in flavor volatiles and quality characteristics of seven commercially available Panax ginseng products: A comprehensive analysis using GC × GC-ToF-MS, sensory evaluation and multivariate statistics
探究市售七种人参（Panax ginseng）产品的风味挥发性成分（flavor volatiles）与品质特性（quality characteristics）差异：基于全二维气相色谱-飞行时间质谱（GC × GC-ToF-MS）、感官评价（sensory evaluation）与多元统计（multivariate statistics）的综合分析
创建时间：
2025-01-01
