Comparison and identification of aroma components in 21 kinds of frankincense with variety and region based on the odor intensity characteristic spectrum constructed by HS–SPME–GC–MS combined with E-nose
Xinming Chen(The University of Sydney), Dingkun Zhang(Wind Power Engineering (Japan)), Runchun Xu(Chengdu University of Traditional Chinese Medicine), Can Liu(Jinan University), Jihai Gao(Chengdu Medical College), Lin Huang(Chengdu University of Traditional Chinese Medicine), Mengqi Li(Xiamen University), Jinhui Yang(Wind Power Engineering (Japan)), Zhizhi Huang(Shimadzu (China)), Haozhou Huang(Salzburger Landeskliniken), Dandan Yang(Jiangxi University of Traditional Chinese Medicine)
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