Work

Analysis on flavor substance of different origin cocoa butter by GC-MS

Year: 2013

Type: article

Source: Food Science and Technology International

Author: Junying Liu

Institutions: Beijing University of Technology, Beijing Polytechnic

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2362389301

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