Preprint
Article
Characterization of Volatile Compounds in Tom Yum Soup by Headspace-Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Sensory Evaluation Techniques
This version is not peer-reviewed.
Submitted:
28 July 2018
Posted:
30 July 2018
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Chemistry and Materials Science - Analytical Chemistrysupplementary.pdf (279.28KB )
Copyright: This open access article is published under a Creative Commons CC BY 4.0 license, which permit the free download, distribution, and reuse, provided that the author and preprint are cited in any reuse.
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