| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540070 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Volatiles of fermented Antrodia camphorata were analysed by HS-SPME-GC-MS. ⺠Aroma of fermented A. camphorata was evaluated by HS-SPME-GC-O. ⺠HS-SPME condition for the volatiles was extensively optimised by a D-optimal design.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Zhen-Ming Lu, Wen-Yi Tao, Hong-Yu Xu, Joanne Lim, Xiao-Mei Zhang, Li-Ping Wang, Jing-Hua Chen, Zheng-Hong Xu,