Analysis of Volatile Flavor Compounds of Jujube Brandy by GC-MS and GC-O Combined with SPME
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چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Advance Journal of Food Science and Technology
سال: 2015
ISSN: 2042-4868,2042-4876
DOI: 10.19026/ajfst.9.1893