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- Analysis of volatile flavour components in flue-cured tobacco by headspace solid-phase microextraction combined with GC×GC-TOFMS. Zhangmin Xiang, Kai Cai, Guilin Liang, Shuping Zhou, Yonghui Ge, Jie Zhang, Zhaoliang Geng
, Anal. Methods
, 2014
, 6
, 3300
- Treatment of coal gasification wastewater by anaerobic SBR–aerobic SBR process for elimination of toxic organic matters-a lab scale study. Salma Tabassum, Qinhong Ji, Sufia Hena, Chunfeng Chu, Guangxin Yu, Zhenjia Zhang
, RSC Adv.
, 2015
, 5
, 58334
- Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process. Dong Han, Siyang Deng, Hang Wang, Feng Huang, Marie-Laure Fauconnier, Hong Li, Jian Zheng, Linchun Meng, Chunhui Zhang, Xia Li
, Food Funct.
, 2023
, 14
, 6554
- Characterization of volatile components in Calligonum comosum by coupling gas chromatography-mass spectrometry and mean field approach independent component analysis. Saeed Masoum, Hooman Seifi, Ebrahim Haghir Ebrahimabadi
, Anal. Methods
, 2013
, 5
, 4639