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2017•Shipin yu fajiao gongyeRequires access

Characterization of volatile aroma compounds in cooked sorghum by HS-SPME and GC-MS.

Shuang Chen, Ghen HuaRong, WU Qun, Xu Yan

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Key concepts: Aroma, Sorghum, Food science, Chemistry, Gas chromatography–mass spectrometry, Chromatography, Mass spectrometry, Biology

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Characterization of volatile aroma compounds in cooked sorghum by HS-SPME and GC-MS. — Research Paper | ScholarLens