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Showing results for jinxiang qin
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Evaluation of the volatile profile of 33 Pyrus ussuriensis cultivars by HS-SPME with GC-MS.
Qin G, Tao S, Cao Y, Wu J, Zhang H, Huang W, Zhang S. Qin G, et al. Food Chem. 2012 Oct 15;134(4):2367-82. doi: 10.1016/j.foodchem.2012.04.053. Epub 2012 Apr 18. Food Chem. 2012. PMID: 23442698
On the basis of principal components analysis (PCA), the cultivars could be divided into four groups: Group 1 contained Reli, Jinxiang, Hongbalixiang, Baibalixiang and Fuwuxiang, cultivars with a high concentration of esters and a low concentration of hydrocarbons. ...
On the basis of principal components analysis (PCA), the cultivars could be divided into four groups: Group 1 contained Reli, Jinxiang …