Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric.
- DOI
- 10.1016/j.foodres.2022.112130
- Published
- 2023 Jan
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2022.112130,
title = {Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric.},
author = {Totten V and Willis J and Eddins S and Brooks B},
year = {2023},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2022.112130},
url = {https://doi.org/10.1016/j.foodres.2022.112130}
}RIS
TY - JOUR TI - Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric. AU - Totten V AU - Willis J AU - Eddins S AU - Brooks B PY - 2023 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2022.112130 UR - https://doi.org/10.1016/j.foodres.2022.112130 ER -
APA
V, T., J, W., S, E., & B, B. (2023). Qualitative identification of volatile compounds in foods and flowers using passive headspace extraction with activated charcoal fabric.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2022.112130
Source records
- pubmed · retrieved 2026-09-27T07:08:32.902Z