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(Institute of Space Sciences), Dingkun Zhang(Wind Power Engineering (Japan)), Runchun Xu(Chengdu University of Traditional Chinese Medicine), Can Liu(Southwest University), Jihai Gao(Chengdu University of Traditional Chinese Medicine), Lin Huang(Union Hospital), 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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