Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS.
- DOI
- 10.1016/j.fochx.2024.101441
- Published
- 2024 Jun 30
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.1016/j.fochx.2024.101441,
title = {Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS.},
author = {Peng S and Li Y and Liu H and Tuo Y and Dang J and Wang W and You H and Du S and Wang L and Ding L},
year = {2024},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2024.101441},
url = {https://doi.org/10.1016/j.fochx.2024.101441}
}RIS
TY - JOUR TI - Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS. AU - Peng S AU - Li Y AU - Liu H AU - Tuo Y AU - Dang J AU - Wang W AU - You H AU - Du S AU - Wang L AU - Ding L PY - 2024 JO - Food chemistry: X DO - 10.1016/j.fochx.2024.101441 UR - https://doi.org/10.1016/j.fochx.2024.101441 ER -
APA
S, P., Y, L., H, L., Y, T., J, D., W, W., H, Y., S, D., L, W., & L, D. (2024). Influence of germination and roasting on the characteristic volatile organic compounds of quinoa using sensory evaluation, E-nose, HS-GC-IMS, and HS-SPME-GC-MS.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2024.101441
Source records
- pubmed · retrieved 2026-09-26T03:02:20.015Z