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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资源简介：
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
探究七种市售人参（Panax ginseng）产品的风味挥发物与品质特性差异：基于全二维气相色谱-飞行时间质谱（GC × GC-ToF-MS）、感官评价与多元统计的综合分析
提供机构：
Mendeley Data
创建时间：
2025-02-13
