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Food Sci Biotechnol




2021
    Extraction of volatile organic compounds from leaves of Ambrosia artemisiifolia L. and Artemisia annua L. by headspace-solid phase micro extraction and simultaneous distillation extraction and analysis by gas chromatography/mass spectrometry 

2020
    Comparison of SDE and SPME for the analysis of volatile compounds in butters 
    Discrimination of Chinese Baijiu grades based on colorimetric sensor arrays 

2017
    Comparative characteristics of rice wine fermentations using Monascus koji and rice nuruk 

 
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Citation: El-Sayed AM 2024. The Pherobase: Database of Pheromones and Semiochemicals. <http://www.pherobase.com>.
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