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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.3, 2018년, pp.321 - 329
Hong, Young Shin , Son, Ji Hyeon , Jeong, Ji Young , Song, Ok Yeon , Lee, Jin Ha , Kim, Kyoung Su
This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. Via SDE and SPME processes, 79 (1,2...
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