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Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography–olfactometry and partial least squares regression

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第一作者： Xiao

作者： Xiao ^[1] ; Z. ; Luo ; J. ; Niu ; Y. ; Wu ; M.

作者单位： School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China ^[1]

关键词 gas chromatography-mass spectrometry (GC-MS)gas chromatography-olfactometry (GC-O)partial least squares regression (PLSR)Rose essential oil sensory attribute

发布时间 2020-12-09

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Natural product research

2018年32卷13/15期

1567-1572页

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Natural product research

2018年32卷13/15期

1567-1572页

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Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography–olfactometry and partial least squares regression

Natural product research

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Characterization of key aroma compounds from different rose essential oils using gas chromatography-mass spectrometry, gas chromatography–olfactometry and partial least squares regression

Natural product research

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Natural product research

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