HIGHLIGHTS
- who: Yuchen Gu et al. from the School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China have published the article: GC-O-MS Analysis of Aroma-Active Compounds of Chinese Almonds Obtained by Different Pretreatment Methods, in the Journal: Journal of Food Biochemistry of 19/04/2023
- what: In this experiment, almonds were pretreated with SPME, SAFE, and SDE, and the extracts were analyzed by AEDA with GC-O-MS to obtain the aroma-active compounds of almonds.
- how: In this experiment solid-phase microextraction (SPME) solvent-assisted favor evaporation . . .
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