Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS.
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DOI: 10.1016/j.foodres.2020.109975
Abstract: The current study applied both GC-MS and GC-IMS for characterizing the volatile compounds of six Australian sorghum cultivars. For raw sorghum, the result of GC-MS showed that the ester compounds were abundant in six raw… read more here.
Keywords: sorghum cultivars; compounds different; raw samples; volatile compounds ... See more keywords