Works matching DE "CAMEROONIAN cooking"

Profiling of volatile flavor compounds in nkui (a Cameroonian food) by solid phase extraction and 2D gas chromatography time of flight mass spectrometry (SPME‐GC×GC‐TOF‐MS).

Published in:

Food Science & Nutrition, 2018, v. 6, n. 8, p. 2028, doi. 10.1002/fsn3.736

By:

• Adebo, Oluwafemi A.;
• Njobeh, Patrick B.;
• Desobgo, Steve C. Z.;
• Kayitesi, Eugenie;
• Pieterse, Mark;
• Ndinteh, Derek T.

Publication type:

Article