[1]
Z. XINYU, W. YI, H. XUE, Y. ZIXI, Y. WEIQIONG, and L. ZHAOLIN, “CHARACTERIZATION OF VOLATILE COMPOUNDS IN FIVE BLUEBERRY VARIETIES USING PURGE AND TRAP COUPLED TO GAS CHROMATOGRAPHY-MASS SPECTROMETRY”, Ital. J. Food Sci., vol. 32, no. 2, May 2020, doi: 10.14674/IJFS-1675.