Comparative study on the volatile organic compounds and characteristic flavor fingerprints of five varieties of walnut oil in northwest china using using headspace gas chromatography-ion mobility spectrometry

HIGHLIGHTS

• who: Lina Sun et al. from the Institute of Agricultural Mechanization, Xinjiang Academy of Agricultural Sciences, Urumqi, China College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin, China have published the article: Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry, in the Journal: Molecules 2023, 28, x FOR PEER REVIEW of /2023/
• what: In this study, the VOCs of walnut oil samples from five of the most widely planted walnut varieties . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.