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About this Agricultural and Biological Sciences article
Effect of Spices on the Formation of VOCs in Roasted Mutton Based on GC-MS and Principal Component Analysis by Xi, Jiapei; Zhan, Ping; Tian, Honglei; Wang, Peng is a Agricultural and Biological Sciences article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Agricultural and Biological Sciences.
- Author
- Xi, Jiapei; Zhan, Ping; Tian, Honglei; Wang, Peng
- Publisher
- John Wiley and Sons; Hindawi Limited; Wiley (ISSN 0146-9428)
- Published
- 2019
- Language
- EN
- Field
- Agricultural and Biological Sciences (Life Sciences)