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Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose

Xinming Chen; Dandan Yang; Lin Huang; Mengqi Li; Jihai Gao; Can Liu; Xiaoming Bao; Zhizhi Huang; Jinhui Yang; Haozhou Huang; Dingkun Zhang; Runchun Xu
Food Research International · Vol. 195 · pp. 114942 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-11-01
Publication Year2024
Volume195
Pages114942
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114942
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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