Analysis of faluable flavor components from pickled olive by HS-SPME and GC-MS[J]. Guangdong Agricultural Sciences, 2011, 38(8): 135-137,141. DOI: 10.3969/j.issn.1004-874X.2011.08.053
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Citation:
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Analysis of faluable flavor components from pickled olive by HS-SPME and GC-MS[J]. Guangdong Agricultural Sciences, 2011, 38(8): 135-137,141. DOI: 10.3969/j.issn.1004-874X.2011.08.053
|
Analysis of faluable flavor components from pickled olive by HS-SPME and GC-MS[J]. Guangdong Agricultural Sciences, 2011, 38(8): 135-137,141. DOI: 10.3969/j.issn.1004-874X.2011.08.053
|
Citation:
|
Analysis of faluable flavor components from pickled olive by HS-SPME and GC-MS[J]. Guangdong Agricultural Sciences, 2011, 38(8): 135-137,141. DOI: 10.3969/j.issn.1004-874X.2011.08.053
|
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