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Publications by Lang Lin
Characterization of Aroma Volatiles in Camellia Seed Oils (Camellia Oleifera Abel.) by HS-SPME/GC/MS and Electronic Nose Combined With Multivariate Analysis
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Related publications
Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia Oleifera Abel.) Extracted Using Different Methods
Food Science and Technology Research
Industrial
Marketing
Food Science
Manufacturing Engineering
Chemical Engineering
Biotechnology
Multivariate Optimization of HS-SPME/GC-MS Technique for the Characterization of Volatile Compounds Present in Hedeoma Multiflorum Benth
Boletin Latinoamericano y del Caribe de Plantas Medicinales y Aromaticas
Drug Discovery
Alternative Medicine
Plant Science
Pharmacology
Complementary
Volatiles Analysis of Honey by Gas Chromatography-Mass Spectrometry (GC-MS) : Comparison of SPME Volatiles Extraction Methods
Journal of Apiculture
Characterization of Volatile Components of Tea Flowers (Camellia Sinensis) Growing in Kangra by GC/MS
Natural Product Communications
Pharmacology
Complementary
Plant Science
Alternative Medicine
Medicine
Drug Discovery
Melanogenesis Inhibitory and Antioxidant Effects of Camellia Oleifera Seed Oil
Advanced Pharmaceutical Bulletin
Toxicology
Pharmaceutics
Pharmacology
Pharmaceutical Science
Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS During the Concentration of Coconut Jam
Foods
Health Professions
Plant Science
Health
Microbiology
Food Science
Characterization of Volatile Components of Eight FengHuang Dancong Manufactured Teas and Fresh Leaves by HS-SPME Coupled With GC-MS
International Journal of Nutrition and Food Sciences
Genetic Relationships in a Germplasm Collection of Camellia Japonica and Camellia Oleifera Using SSR Analysis
Genetics and Molecular Research
Medicine
Genetics
Molecular Biology
Comparison of Volatile Compounds in Two Brandies Using HS-SPME Coupled With GC-O, GC-MS and Sensory Evaluation
South African Journal of Enology and Viticulture
